Mcgowan Meals and Memories

Apricot-Pistachio Biscotti

Servings	Prep Time
5 1/2 dozen	10 minutes

Cook Time	Passive Time
25 minutes	15 minutes

Servings	Prep Time
5 1/2 dozen	10 minutes

Cook Time	Passive Time
25 minutes	15 minutes

Ingredients

2 cups flour
1 cup sugar
2 teaspoons baking powder
1/2teaspoon salt
1/2 cube butterroom temperature
2 eggslarge
1cup dried apricots
1 cup shelled pistachios,chopped (Costco , best place to buy shelled pistachios)
1 1/2 teaspoons fennel seedschopped

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.