California Apricot Pistachio Biscotti Recipe
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Ingredients
1 1/4 cups all-purpose flour
1/2 cup whole-wheat flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into pieces
3/4 teaspoon vanilla extract
2 eggs, slightly beaten
2/3 cup coarsely chopped California dried apricots
1 cup shelled natural California pistachios
1 teaspoon sugar
Directions
Preheat oven to 350°F.
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.
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.
