Dried Apricot Pistachio Biscotti Recipe

Name: Dried Apricot Pistachio Biscotti Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. whole wheat flour; 1 c. granulated sugar; 1/2 teaspoon baking pwdr; 1/4 teaspoon salt; 5 tbsp. cool unsalted butter, cut into pcs; 3/4 teaspoon vanilla; 2 Large eggs, beaten; 2/3 c. roughly minced dry apricot halves; 1 c. shelled natural pistachios; 1 teaspoon granulated sugar

Servings: persons

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The holiday season is just around the corner.
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It is the time of year when even the most reluctant home cook begins to think about creating something special.
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For most cooks, which means baking.
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Here is an idea which's perfect for the holidays, an easy-to-make cookie which is traditional and yet is now very much in fashion again -- Italian biscotti.
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Biscotti, famous for their distinctive crunch, are twice-baked cookies.
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They are fun to make, even for the once-a-year baker.
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There are many variations on biscotti.
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Dry apricot-pistachio biscotti are perfect for kids with a tall glass of lowfat milk when they arrive home from school.
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Or possibly biscotti easily can be packaged as a deliciously charming home-baked gift.
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One great convenience of biscotti for the busy cook is which they can be baked ahead of time.
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Dry apricot-pistachio biscotti can be stored in an air-tight container, in a cold, dry place for up to a week.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. whole wheat flour, 1 c. granulated sugar, 1/2 teaspoon baking pwdr, 1/4 teaspoon salt, and more.

Yes, Dried Apricot Pistachio Biscotti Recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!