Pistachio-Apricot Biscotti

Pistachios are actually slightly lower in fat and calories than walnuts or pecans.

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  • Servings: MAKES 40 BISCOTTI

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  • Butter-flavored cooking spray
  • About 2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup shelled unsalted pistachios or pecans, very coarsely chopped (about 2 1/2 ounces)
  • 1/3 cup coarsely chopped dried apricots
  • 1/4 cup golden raisins
  • 1/2 cup plus 2 tablespoons sugar
  • 2 tablespoons unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon pure almond extract

How to make this recipe

  1. Preheat the oven to 350°. Lightly coat a cookie sheet with cooking spray. In a medium bowl, whisk 2 cups of the flour with the baking powder and salt. In a small bowl, toss the pistachios, apricots and raisins with 2 tablespoons of the flour mixture.

  2. In a large a bowl, beat the sugar and butter until combined. Beat in the eggs, 1 at a time, then mix in the vanilla and almond extracts. Blend in the flour mixture on low speed. Stir in the pistachios and dried fruits just until incorporated.

  3. Gather the dough into a ball; if it's sticky, work in a little more flour. Divide the dough in half. On a lightly floured surface, shape each piece into a 13-inch log. Set the logs 2 inches apart on the cookie sheet and gently flatten the logs until they are 3/4 inch thick.

  4. Bake the logs for about 20 minutes, or until they are golden on top and a toothpick inserted in the centers comes out clean. Let the logs cool for 10 minutes. Reduce the oven temperature to 300°.

  5. Using a serrated knife, slice the warm logs diagonally into 1/2 -inch-thick slices. Arrange the slices on their sides on the cookie sheet; if necessary, use a second cookie sheet. Bake the biscotti for about 20 minutes, or until crisp and golden. Transfer the biscotti to a rack to cool.

Make Ahead

The biscotti can be kept in an airtight container for up to 3 days.


One Biscotto Calories 60 kcal, Total Fat 1.8 gm, Saturated Fat .5 gm.

Contributed By Published January 1998

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