Recipe: Dried Apricot-Pistachio Biscotti

recipelink.com Chat Room Recipe Swap - 2001-02-24
From: Nancy,.SanFran

Dried Apricot-Pistachio Biscotti
The Topeka Capital-Journal Wednesday, November 29, 2000
Makes 2 dozen biscotti.

1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 cup granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
5 tablespoons unsalted butter -- cold, cut into pieces
3/4 teaspoon vanilla
2 eggs -- lightly beaten
2/3 cup chopped dried apricot halves
1 cup roasted/salted -- shelled pistachios
1 teaspoon granulated sugar

Preheat oven to 350 degrees. Lightly butter large baking sheet.

In a food processor, combine first five ingredients. Pulse to blend. Add butter and vanilla; pulse until mixture resembles coarse meal. Add eggs and pulse three times to blend. Add apricots and pistachios; pulse until mixture is evenly moistened.

Transfer mixture to large bowl; use hands to form into dough. Divide dough in half.

On lightly greased baking sheet, shape dough into two 12-inch logs. With hands, flatten each log to a width of 2 inches. Sprinkle each log with remaining sugar.

Bake 25 minutes or until golden brown.

Remove logs and place on a cooling rack for 10 minutes. With a serrated knife, carefully cut logs on the diagonal into 1-inch slices.

Place on the baking sheet cut-side up, return to oven and bake 7 minutes or until very lightly browned. Transfer to rack and cool completely.