F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Pistachio-Apricot Biscotti

  • SERVINGS: MAKES 40 BISCOTTI
  • HEALTHY
  • MAKE-AHEAD

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

Plus: More Dessert Recipes and Tips

  1. Butter-flavored cooking spray
  2. About 2 cups sifted all-purpose flour
  3. 1 1/2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup shelled unsalted pistachios or pecans, very coarsely chopped (about 2 1/2 ounces)
  6. 1/3 cup coarsely chopped dried apricots
  7. 1/4 cup golden raisins
  8. 1/2 cup plus 2 tablespoons sugar
  9. 2 tablespoons unsalted butter, softened
  10. 2 large eggs, at room temperature
  11. 1 teaspoon pure vanilla extract
  12. 1/4 teaspoon pure almond extract
  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. Notes One Biscotto Calories 60 kcal, Total Fat 1.8 gm, Saturated Fat .5 gm.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.