Apricot and Pistachio Biscotti

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!



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.



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.



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.




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!



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                  

                 



  Chocolate Dipped Almond Biscotti

   

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)

Online Bake Sale for the Victims in The Philippines

Today’s post is a little different than my usual recipe and review posts.  This post is near and dear to my heart.  I hope you’ll take a moment to read through it.  I promise, I’ll keep it nice and short. 

I’m sure many of you heard the devastating news about the super typhoon, Haiyan, that hit Philippines on November 7, 2013.   Thousands were left homeless, injured, and many lost their lives and families.  You can read more about the updated news here on CNN.

My Blogger friend, Tina, from Pinay Cooking Corner is hosting an online bake sale to raise funding to aid the victims from the Haiyan typhoon.  Please click here to read the details about the bake sale and how you can help. 





To show my support for Tina's effort, I’ll also be donating 2 dozens of Mocha Hazelnut Biscotti for the bake sale  (see picture below).



I hope you can lend a helping hand too!  You don’t have to be a blogger to contribute.  You can simply donate your favorite baked goods, bid on an item (or two), or, simply help spread the news about the bake sale.  That would be tremendous help!   Please note that the pledges for baked goods will be accepted on Tina's blog until Nov. 22nd and the bake sale will be held on Nov. 25th, 2013.  So, please sign up as soon as possible!

This Thanksgiving, I have many many things that I’m thankful for.  But most importantly, I’m thankful that I’m fortunate enough that I have the ability to help out for those who are less fortunate and those who are in need.  I hope you’ll join force for this great cause.  Thank you in advance for your generosity.