Apricot Pistachio Biscotti

4.50 from 2 votes

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.

Prep Time45

Cook Time40

Total Time1 25

Course: Cookies

Cuisine: Italian

Keyword: Biscotti, cookies, Italian Biscotti

Servings: large cookies

Calories: 107kcal

Author: Helen S Fletcher

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. When cutting the biscotti, use a regular sharp knife and a sawing motion. Do not cut straight down or the cookies may crack.
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

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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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 non-serrated sharp knife and a sawing motion to cut 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.

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