These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray.
The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted.
By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti.
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Be sure to check out the Chocolate Spice Olive Oil Biscotti for another cookie of the same type. The spice mixture comes from the Honey Diamonds which are an unusual cookie in there is no shortening. They are also diametrically opposed in texture to the biscotti as they are very soft. Also, Double Panning the cookies while they bake prevent them from over browning or burning. It is a technique I use for a lot of cookie recipes and one I think you might find interesting.
Biscotti - What is it?
The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company.
Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version.
In time, the biscotti traveled to varied parts of Europe and came to the town of Prato in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants.
Fast forward to today where it is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life.
Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes.
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Why You'll Love these Biscotti
- They are super easy to make.
- This cookie lasts forever because it has been dried out.
- The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy.
- Softer versions can also be made by simply baking them once.
Variations
- Any type of dried fruit or nut can be substituted.
- White chocolate chips can be added for part of the fruit and nuts.
- Another liqueur such as Amaretti, or Pernod can be used instead of brandy
- The cookies can be drizzled with or half dipped in melted white chocolate after toasting.
Recipe Ingredients
FRONT ROW: Baking powder, brandy, vanilla
MIDDLE ROW: Eggs, granulated sugar, pistachio nuts
BACK ROW: Olive Oil, all-purpose flour and dried apricots.
Be sure to see the recipe card below for the exact ingredients & Instructions.
Step by Step Instructions
Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl.
Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour.
Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs.
Step 17. Brush the flour off the roll. Step 18. Place the roll on a parchment line baking sheet and flatten it to about ½" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs.
Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a serrated knife cut the logs into about ½" sllices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them.
Recipe FAQS
Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate.
A serrated knife is essential to cutting the dry biscotti so the edges don't fall off.
Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie.
If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you
Apricot Pistachio Biscotti
Ingredients
- ¾ cup dried apricots (140 grams)
- 3 tablespoons brandy or water
- 2 ¾ cup all-purpose flour (385 grams)
- 1 ½ teaspoon baking powder
- ½ cup olive oil, extra virgin preferred
- 2 tablespoons vanilla extract
- 1 cup granulated sugar (200 grams)
- 3 large eggs
- 1 cup pistachio nuts, whole and halves preferred (114 grams)
Instructions
- Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.
- Combine the flour and the baking powder. Set aside.
- Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment. Beat to mix.
- Add the eggs, one at a time just until just mixed. Add the vanilla. Mix well.
- Add the flour mixture and mix well; add the pistachios and apricots. Mix well and then chill for several hours.
- The dough weighs abut 1120 grams.
- Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
- For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log. Place on the baking sheet, spacing well apart. Flatten the logs to about ½ inch deep.
- DOUBLE PAN and bake for 35 to 40 minutes until firm.
- Cool slightly; cut into ½” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned.
- Yield: Approximately 33 to 40 biscotti or about 2 pounds.
- For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log. Place on a parchment lined baking sheet well apart.
- Flatten to about ½ inch. DOUBLE PAN. Bake for 25 to 28 minutes
- Cool slightly, cut about ½ " thick and toast for 10 to 14 minutes.
- Yield: 70 to 80 depending upon how they are cut or about 2 pounds.
Notes
- They are super easy to make.
- This cookie lasts forever because it has been dried out.
- The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy.
- The biscotti can be drizzled with or half dipped in white chocolate after toasting.
- A softer versions can also be made by simply baking them once.
- Any type of dried fruit or nut can be substituted.
- White chocolate chips can be added for part of the fruit and nuts.
- Other liqueurs such as Amaretti, or Pernod can be used instead of brandy.
- It is easiest to cut the biscotti when they are slightly warm.
- Always use a serrated knife and a sawing motion to cut the cookies. A straight knife has a tendency to crumble the ends of the cookies.
- Toast the cookies until they are lightly browned for the best toasted flavor.
- These last forever in an airtight tin.
- These are good for shipping.
Nutrition
Terry says
Made these yesterday. They are not the typical Italian biscotti, but they are still good. Two thoughts, next time I would cut the apricot pieces smaller. The larger pieces caused some of the cookies to fall apart as I was slicing them before the second bake. I also feel like the batter could use a bit more flavor, not sure though what that would be.
Helen S Fletcher says
Hi Terry - just a quick question. What are typical biscotti? If you are referring to the rock hard, break your teeth biscotti - you are correct. Both these and the Chocolate Spice Olive Oil Biscotti are dry but not hard. Thanks for weighing in.
Lisa Neri says
Question: if I added pistachio extract, would that overpower the flavor balance? How much would I use? Thanks
Helen S Fletcher says
Hi Lisa, not having done it and not knowing the strength of the extract, I can't say.
Rosemary T Mark says
These look delicious and I'm wondering about the difference between biscotti with eggs and olive oil, vs butter and eggs, or just eggs? Is it different crunchy or cakey texture? I plan to bake these but was curious in advance. Thank you!
Helen S Fletcher says
Hi Rosemary - I don't have a large collection of biscotti recipes. There are these and Chocolate Spice Olive Oil Biscotti which we use at the restaurant. Both are crunchy but not hard as some are.
Rosemary T Mark says
Hi Helen - I don't think I've made biscotti with olive oil and this sounds delicious plus it's pretty! I'm curious if you have a description of this biscotti made with olive oil and eggs compared to a butter and eggs, or just eggs biscotti? Is it more or less crisp, or other texture difference? Thanks
Terry says
This morning step 3 and step 5 both mentioned adding the flour. Looks like that is not the case now. Thanks.
Helen S Fletcher says
Hi Terry - yes those were incorrect. Another reader graciously pointed that out only about an hour after it went out. I quickly corrected the recipe so hopefully not too many people saw the original. I thought that might be what you were referring to. This is a really good biscotti so I do hope you make it.
Terry says
Wanted to make these this morning but something is out of sync with the steps in the directions.
Helen S Fletcher says
Hi Terry - if you could be specific about what is out of sync I could help. I have read and reread this just now and can't see anything wrong. I could be too close to it so need your help here.
Betty Weiss says
You mentioned that almond flour could be used in some versions. Is that or another type of glutenfree flour an acceptable substitution for AP flour in this recipe?
Helen S Fletcher says
Hi Betty, I haven't tried those substitutes but they should work. Either one.