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1
Preheat oven to 350F.
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2
Toast pistachios on ungreased baking sheet 4 to 6 minutes, or until pale brown and fragrant.
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3
Cool, and finely chop.
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4
Reduce oven temperature to 325F.
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5
Stir together flours, sugar, baking powder, and salt in large bowl.
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6
Stir in pistachios and apricots.
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7
Whisk together eggs, oil, and almond extract in small bowl until smooth.
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8
Stir just enough of liquid into flour mixture until dry, shaggy dough forms.
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9
Reserve remaining liquid.
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10
Divide dough in 2 pieces.
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11
Wet hands with water to prevent sticking, and roll each piece of dough into 12-inch log, flattening tops of logs so theyre each about 1 1/2 inches high.
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12
Line large baking sheet with parchment paper, and place logs at least 5 inches apart on sheet.
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13
Brush tops with remaining liquid mixture.
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14
Bake logs 25 to 30 minutes, or until edges are browned and firm, and centers have puffed and developed a skin, but are still slightly soft.
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15
Cool 30 minutes, then slice crosswise on the bias into 1/2-inch-wide slices using serrated knife.
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16
Reduce oven temperature to 300F.
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17
Return sliced biscotti to baking sheet, bottom-side down and spaced at least 1/4 inch apart, and bake 20 to 30 minutes more, or until golden, crisp, and dry.
