Pistachio And Dried Apricot Biscotti Recipe

How to make it

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• Preheat the oven to 350°F (175°C). Whisk the flour, baking powder, and salt together.
• Select a mixing bowl that is large enough to hold all the ingredients and still provide enough room to fold them together without making a mess.
• Break two large eggs into the large mixing bowl and add the sugar. Whisk to combine.
• Continue whisking the sugar and eggs until the color has lightened to a pale yellow. To have better biscotti, use electric mixer, and whisked the sugar and eggs for at least 5 minutes.
• Add the vanilla extract, , pistachio and dried apricots to the egg and sugar mixture. Using a spatula, stir once or twice to combine.
• Working in batches, pour enough of the flour mixture to cover the surface of the egg mixture. Use a spatula and fold in the flour using as few strokes as possible. Add more flour and fold until all the flour has been integrated.
• Split the batter in half and place the two rough balls onto a non-stick baking sheet (such as a silicone baking mat or parchment paper set in a half sheet pan). With your hands, form the batter into two loaves of approximately 10-in. (25 cm) by 2 in. (5 cm) each. Wetting your hands just a bit may help with molding the loaves since the batter will be fairly sticky.
• Bake the loaves at 350°F (175°C) for 40 minutes (rotating the pan once after twenty minutes). The loaves should have just started to crack. (Don't wait for big cracks or you might overcook the biscotti.)
• Remove the loaves from the pan and place them on a wire rack to cool for at least ten minutes. This cooling step is extremely important to your non-dominant hand as it will be holding the loaf while you cut it in the next step.
• After some cooling, move a loaf to a cutting board and cut diagonally into 3/8-in. (1 cm) thick pieces. Do the same to the other loaf. The interior of each biscotto should still be just a little moist (while the exterior is nice and hard). The crust of the loaf will probably be quite hard, so use a large serrated knife such as a bread knife for this job.
• Place the biscotti with a cut side facing up on a half sheet pan and bake for 8 minutes. Remove the pan and flip all the biscotti over so the other cut side is now facing up. Bake for another 7 minutes. Set all the pieces on a wire rack to cool making sure that none of the biscotti are touching each other. If the biscotti are placed too close together, they could get a little soft or soggy as they cool.