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Pistachio and Apricot Biscotti

This biscotti is a favorite for my family at Christmas, but I like it all times of the year. The recent chocolate biscotti post was very crunchy, but this one has a glorious chew. Chewy is more my thing, and these are scrumptious.

While it isn’t one that you may reach for at a dessert display, they’re dangerous in their own right. They’re completely addictive, amazing with morning coffee or for when you’re a bit hungry, running out the door. Now these aren’t the healthiest treat you could reach for, but I’ve found that biscotti just doesn’t work as well with whole wheat flour or “better” sugar versions (honey, maple syrup). For a traditional biscotti, you need a very dry dough (typically the only wet ingredient is the egg). As I’ve said before, 80/20 is my thing thang and for the occasional times I make biscotti, I want it to be right, real, and absolutely delicious.

Pistachio and Apricot Biscotti

Makes 3 dozen

2 1/4 c. all purpose 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. 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.






4 thoughts on “Pistachio and Apricot Biscotti

  1. This recipe looks great. I have a convection oven and don’t think the initial bake should be 40 minutes. What color should the log be before I remove it? Thank you.

  2. Becca, this has allowed me to recapture a beloved recipe lost several years ago. I’ve made it 3 times since I discovered it. However, the dough is so dry, I’m loosing about 20% in the bottom of the bowl. I’m wondering if, because I use farm fresh eggs and they are smaller than the extra large found in supermarkets, I might try using 3 whole eggs plus 1 yolk rather than the 2 you use in the recipe. What are your thoughts? Thank you.

    1. Hey Michelle! Since the eggs are really the only liquid – if your eggs are smaller it could be the case. I too get farm fresh eggs and while they usually vary in size, I try to use the ones that seem “large” for baking – most recipes use large eggs (except for Ina Garten who annoying always calls for extra large). Instead of going up an egg, I’d think about about losing that 1/4 c. flour. Measuring techniques can change amounts a surprising amount. Make sure you fluff it well with a spoon before dipping and swiping a knife across the top. If you up the egg amount, let me know how they turn out! I’m glad you like these.. they are one of my favorite snacks to have around! Good luck.

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