Pistachio and Apricot Biscotti
Traditional biscotti is definitely a “healthier” cookie. While you’ll find loads of sugar and a hefty amount of eggs, you won’t find fat. That’s right, no butter or oil in this one.
This biscotti isn’t one that you may reach for at a dessert display, but they’re dangerous in their own right. They are chewy, sweet, and completely addictive. I think the best way to describe their addictive nature is to tell you that I actually put a post-it on the container that read “NO, Becca, NO!!”. I rarely have to use this trick. Oh and it doesn’t work. I’m averaging about 6 per day. Dear God let them be gone soon.
Pistachio and Apricot Biscotti
Makes 3 dozen
2 1/4 c. flour
1 c. sugar
2 tsp. lemon zest
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted (shelled) pistachios
1/2 c. chopped dried apricots
2 eggs
1 egg yolk
1 egg white
1 tbsp. lemon juice
1 tsp. vanilla
1. Preheat oven to 325 degrees.
2. Whisk flour, sugar, lemon zest, baking powder and salt in a large bowl.
3. Stir in pistachios and apricots.
4. Whisk eggs, yolk, lemon juice and vanilla in a small bowl.
5. Slowly pour egg mixture into dry ingredients and mix until just blended. Mixture will be dry.
6. With clean hands, knead and shape the dough in the bowl, creating a cohesive round ball. Bonus baby in the background. I have vibrating chairs and cool blue seats, but this is where she is the happiest!
7. On a greased cookie sheet (or one lined with silpat or parchment paper), shape dough into two logs (2 inches high, 4 inches wide, 16 inches long).
8. Add 1 tbsp. water to remaining egg white and beat with a fork to blend. Brush mixture over logs before baking.
9. Bake for 40 minutes. Remove and let cool 10 minutes, keeping oven temp at 325 degrees.
10. Slice into 1 inch cookies and return to pan, laying on their sides.
11. Bake for 10-15 minutes or until starting to turn golden brown.
12. Cool completely on wire rack. Biscotti will keep at room temperature for several days and frozen up to 3 months.
Sorry, couldn’t resist.
Pistachio and Apricot Biscotti
Makes 3 dozen
2 1/4 c. flour
1 c. sugar
2 tsp. lemon zest
1 1/2 tsp. baking powder
1/2 tsp. salt
1 c. unsalted (shelled) pistachios
1/2 c. chopped dried apricots
2 eggs
1 yolk
1 egg white
1 tbsp. lemon juice
1 tsp. vanilla
1. Preheat oven to 325 degrees.
2. Whisk flour, sugar, lemon zest, baking powder and salt in a large bowl.
3. Stir in pistachios and apricots.
4. Whisk eggs, yolk, lemon juice and vanilla in a small bowl.
5. Slowly pour egg mixture into dry ingredients and mix until just blended. Mixture will be dry.
6. With clean hands, knead and shape the dough in the bowl, creating a cohesive round ball.
7. On a greased cookie sheet (or one lined with silpat or parchment paper), shape dough into two logs (2 inches high, 4 inches wide, 16 inches long).
8. Add 1 tbsp. water to remaining egg white and beat with a fork to blend. Brush mixture over logs before baking.
9. Bake for 40 minutes. Remove and let cool 10 minutes, keeping oven temp at 325 degrees.
10. Slice into 1 inch cookies and return to pan, laying on their sides.
11. Bake for 10-15 minutes or until starting to turn golden brown.
12. Cool completely on wire rack. Biscotti will keep at room temperature for several days and frozen up to 3 months.
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