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1
Preheat the oven to 350.
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2
Lightly coat a cookie sheet with cooking spray.
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3
In a medium bowl, whisk 2 cups of the flour with the baking powder and salt.
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4
In a small bowl, toss the pistachios, apricots and raisins with 2 tablespoons of the flour mixture.
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5
In a large a bowl, beat the sugar and butter until combined.
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6
Beat in the eggs, 1 at a time, then mix in the vanilla and almond extracts.
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7
Blend in the flour mixture on low speed.
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8
Stir in the pistachios and dried fruits just until incorporated.
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9
Gather the dough into a ball; if it's sticky, work in a little more flour.
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10
Divide the dough in half.
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11
On a lightly floured surface, shape each piece into a 13-inch log.
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12
Set the logs 2 inches apart on the cookie sheet and gently flatten the logs until they are 3/4 inch thick.
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13
Bake the logs for about 20 minutes, or until they are golden on top and a toothpick inserted in the centers comes out clean.
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14
Let the logs cool for 10 minutes.
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15
Reduce the oven temperature to 300.
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16
Using a serrated knife, slice the warm logs diagonally into 1/2 -inch-thick slices.
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17
Arrange the slices on their sides on the cookie sheet; if necessary, use a second cookie sheet.
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18
Bake the biscotti for about 20 minutes, or until crisp and golden.
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19
Transfer the biscotti to a rack to cool.
