Recipe

Pistachio And Dried Apricot Biscotti Recipe

Add Step-by-Step Photos	Hannylatif / All my dishes 1 year, 8 months ago My hubby's favorite snacks at the office. I sell biscotti including this one at a marketplace in Kuala Lumpur. It seems to be an attraction at our stall. Prep:10m Cook:60m Servings:2325	Hannylatif
	simple

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misslizzi

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Ingredients

1 cup (200 g) sugar

2 large eggs

100g pistachio

90g dried apricot (coarsely chopped)

1 teaspoon baking powder

1/4 teaspoon salt

2 cups (250 g) flour

1/2 tsp. (2 g) vanilla extract

Directions

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.

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Comments

misslizzi 1 year, 8 months ago said:
For some unknown reason, I've always been afraid of making biscotti. After looking at the photo of these, though, I'm willing to take the risk and jump right into your recipe!

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