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California Apricot Pistachio Biscotti Recipe
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Unsalted butter||5 Tablespoon, cut into pieces (Cold)|
|Vanilla extract||3⁄4 Teaspoon|
|Eggs||2 , slightly beaten|
|Coarsely chopped dried apricots||2⁄3 Cup (10.67 tbs) (California)|
|Shelled pistachios||1 Cup (16 tbs) (Natural California)|
Serving size: Complete recipe
Calories 3282 Calories from Fat 1110
% Daily Value*
Total Fat 129 g198.2%
Saturated Fat 48.8 g243.9%
Trans Fat 0 g
Cholesterol 584.2 mg
Sodium 851.3 mg35.5%
Total Carbohydrates 491 g163.7%
Dietary Fiber 34.6 g138.2%
Sugars 287.4 g
Protein 68 g136.3%
Vitamin A 157.1% Vitamin C 12.5%
Calcium 50.8% Iron 114.3%
*Based on a 2000 Calorie diet
Lightly grease large baking sheet.
In food processor or blender, process flours, 1 cup sugar, baking powder and salt until blended.
Add butter and vanilla; process until mixture resembles coarse crumbs.
Add eggs; process until blended.
Add apricots and pistachios; process just until dough is evenly moistened.
Remove dough from food processor; form into 2 balls.
On prepared baking sheet, shape each half of dough into a 12-inch log.
With hands, flatten each log to a width of 2 inches.
Sprinkle each log with 1/2 teaspoon sugar.
Bake 25 minutes or until golden brown.
Remove logs to cooling rack; cool 10 minutes.
Do not turn oven off.
With serrated knife, carefully cut logs diagonally into 1/2-inch slices.
Place on baking sheet with cut sides up; return to oven and bake 7 minutes or until very lightly browned.
Transfer to wire rack; cool completely.