Apricot Pistachio Biscotti

Biscotti, that delightful Italian cookie known for its satisfying crunch, has captivated cookie lovers for generations. Originally from Prato, Italy, these twice-baked goodies are often paired perfectly with coffee or tea. Among the many flavors, Apricot Pistachio Biscotti stands out with its inviting blend of fruity tartness and nutty richness.

Apricot Pistachio Biscotti

Ingredients:

• 10 tbsp unsalted butter, softened

• 1⅓ cups granulated sugar

• 3 large eggs

• 2 tsp vanilla extract (or substitute 1 tsp anise extract for a more traditional flavor)

• 3¼ cups all-purpose flour

• 1 tbsp baking powder

• ¾ tsp salt

• ⅔ cup chopped pistachios (toasted if you like extra crunch)

• ⅔ cup chopped dried apricots

Instructions:

1. Prep & Preheat:

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. Make the Dough:

1. In a large bowl, cream together softened butter and sugar until light and fluffy.

2. Beat in eggs one at a time. Add vanilla (or anise) extract and mix until smooth.

3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet ingredients and mix just until combined.

4. Fold in chopped pistachios and apricots. Dough will be soft and slightly sticky.

3. Shape the Logs:

1. Lightly flour your hands. Divide dough in half and shape into two logs (about 10" x 2" each) on the prepared baking sheet.

2. Flatten the tops gently with your hands to about ¾-inch thickness.

4. First Bake:

Bake for 25–30 minutes, or until the logs are lightly golden and firm to the touch.Cool for 10–15 minutes (important for clean slicing!).

5. Slice & Second Bake:

1. Lower oven temp to 325°F (165°C).

2. Using a serrated knife, slice logs on the diagonal into ½–¾" thick slices.

3. Arrange slices cut-side down on the baking sheet.

4. Bake for 10 minutes, flip, then bake another 8–10 minutes, or until golden and crisp.

6. Cool & Enjoy:

Let biscotti cool on a wire rack. They’ll continue to firm up as they cool. Store in an airtight container for up to 2 weeks.

Optional Add-Ons:

• Drizzle with white chocolate

• Add ½ tsp orange zest to the dough for an extra citrusy lift

Apricot Pistachio Biscotti is more than just a tasty treat; it showcases the beautiful art of flavor pairing. With its vibrant colors and mouthwatering taste, this biscotti is ideal for sharing with friends or savoring quietly during your own time. Whether paired with coffee, tea, or enjoyed solo, Apricot Pistachio Biscotti is bound to be a delicious addition to your cookie repertoire.