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Thursday, September 4, 2014

Apricot and Pistachio Biscotti


Apricot and Pistachio Biscotti  http://uTry.it

Do you love biscotti?  I’m definitely a big fan.  When you make your own, you can simply add any ingredients that you like to these handy-dandy little twice baked cookies.  For my choice of “additional ingredients”, I usually love a combination of nuts, for some crunch; and dried fruit, for a little sweetness and chewiness, in them.  I love this pistachio and apricot combination a lot.  But you can use almonds, hazelnuts, dried cranberries, or orange candied peels, etc.  They sky is the limit!

Apricot and Pistachio Biscotti  http://uTry.it

Biscotti were originated from Italy.  The word biscotti means twice baked, as you’ll find out from my pictorial and recipe below.  Since they are baked twice, they are usually quite crunchy and to the dryer side of cookies.  That’s why they have a longer shelf live and perfect for dipping, my favorite part!  You can dip them in coffee, tea, milk, etc, or pretty much anything that your heart desired.  I love that these cookies are not overly sweet and they are perfectly sized for afternoon tea.

Apricot and Pistachio Biscotti  http://uTry.it

Ready to see how I made them?  Please follow me to the kitchen!

1) In the bowl of a stand mixer with paddle attachment, cream the sugar, butter, vanilla extract, lemon zest, and salt until light and fluffy.
2) In a medium bowl, whisk the flour and baking powder together. 
3) Beat in the eggs, 1 at a time. 
4) Turn mixer to low, add the flour mixture slowly until just combined.

Apricot and Pistachio Biscotti  http://uTry.it

5) Add in the pistachios and apricots until just combined.
6) Slightly flour both hands, transfer the dough onto the silpat lined baking sheet.  Form the dough into 2 equal sized logs.  Approximately 12-inch in length and 3-inch in width. With a pastry brush, brush egg white on both logs.  Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.
7) Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 3/4-inch thick slices.
8) Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.  Once cooled, store biscotti in air tight containers.


Apricot and Pistachio Biscotti  http://uTry.it

Super simple, isn't it?  I love that one batch stays fresh and last for a while.  Of course, I’m sure you’ll be the block’s favorite person if you share some with your neighbors.  They packaged and traveled well, too!  So, they also make perfect homemade gifts when the holiday rolls around.  Hey, it’ll be here sooner than you know!

Apricot and Pistachio Biscotti  http://uTry.it

I hope you enjoy today’s recipe and pictorial.  If you love biscotti and would like to try other flavors, check out the links below for more options.  If you like the props and tools I used in this post, check out the links at the end of the post.  Until next time, take care.


 Mocha Hazelnut Biscotti                     Lavender Biscotti                  

Mocha Hazelnut Biscotti                 Lavender Biscotti



  Chocolate Dipped Almond Biscotti

   Bittersweet Chocolate Dipped Almond Biscotti




Apricot and Pistachio Biscotti  http://uTry.it


Props and Tools used in this post:

Wood Print Photography Backdrop (Click here to see similar product)
European-Style Ceramic Tea Set (Click here to see similar product)
Elegant Teaspoons (Click here to see similar product)
KitchenAid Stand Mixer (Click here for more information)
Silicone Pastry Brush (click here to see similar product)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
Small Metal Bucket in Turquoise (Click here to see similar product)










Apricot and Pistachio Biscotti:
Makes 28

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 teaspoon vanilla extract
Zest of 1/2 a lemon, grated
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
3/4 cup dried apricot, diced
1 egg white, slight beat


Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, vanilla extract, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time.  Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and apricots with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet.  Form the dough into 2 equal sized logs.  Approximately 12-inch in length and 3-inch in width. With a pastry brush, brush egg white on both logs.  Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 3/4-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.



Apricot and Pistachio Biscotti  http://uTry.it

12 comments:

  1. My spouse loves to eat biscotti with his coffee. Thanks for the recipe, will see if I can make some for his coffee.

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    Replies
    1. I'm sure he'll love these biscotti if you make them for him. ;) have fun baking!

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  2. I LOVE LOVE twice baked cookies. These look awesome, Amy.

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    Replies
    1. Thank you, Angie. I love these little dippers too! ;)

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  3. Lovely Presentation.
    I adore biscotti.
    Since it is twice baked, does this mean it's low in fat?! xx

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    Replies
    1. Thank you, Dear! hehe....only 1 stick of butter to share in 28 cookies? I think that's pretty low in fat, in my standard! hahaaha....

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  4. Wow ! We love your biscotti and just adore the flavors too! Are you sure you are not Italian too! Lol.... xxoo Have a great week Amy!

    ReplyDelete
    Replies
    1. Hm....I am not too sure about the Italian part! I just know that I cook pasta and Italian dish/dessert at least a few times a week! :P I guess I'm an Italian in the culinary world! ;)

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  5. These are beautiful biscotti with a good cup of coffee. Blessings, Catherine

    ReplyDelete
    Replies
    1. Thank you , Catherine. Glad you like these biscotti.

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  6. These look beautiful Amy! I love biscotti and I really love this apricot and pistachio combo here :)

    ReplyDelete
  7. Very pretty Amy and love that china. We make Jewish cookies that are very similar called mandel bread!

    ReplyDelete