If you have biscotti lovers in you group you’ve hit the right spot. These are easy to bake, good to eat, and can be packaged up in individual bags of four to six toasts each and given to friends. They can be stored in an airtight container for up to a week so once again we have a do-ahead winner.
Print Recipe
Apricot-Pistachio Biscotti
Instructions
Pre heat oven to 350 degrees.
In a mixing bowl mix on low speed, using paddle attachment, flour, sugar, baking powder and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios and fennel seeds. Continue to mix until dough forms a ball , about 1 minute.
On a parchment-lined baking sheet, or silpat, shape dough into two 2-by-12 logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/2 inch slices. Bake on lined cookie sheet until golden, 15 to 20 minutes. Turning over after about 8 minutes. Cool completely on cookie sheets. Store in airtight containers.
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