We love making varieties of this biscotti, sometimes with different nuts, or even peanuts, sometimes with chocolate chips or different kids of dried fruit. The recipe is so versatile, but this combination is our mom’s favorite; apricot and pistachio is a classic flavor profile of lots of Syrian and Middle Eastern desserts.
Grinding up half of the nuts with the rest of the dry ingredients is really what makes these biscotti stand out from the rest, so don’t let the extra step, and dirtying your food processor, deter you from making these. These last in the freezer for months, and even on the counter for weeks (if they make it that long!)
Apricot Pistachio Biscotti
Makes about 100 cookies, depending on thickness
- 16 oz. shelled pistachios (roasted)
- 4 cups flour
- 2 cups sugar
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 teaspoon salt (if using salted pistachios, omit the salt)
- 8 oz. dried apricots, chopped
- 5 large eggs
- 4 teaspoons vanilla extract
- Mix flour, sugar, baking powder, baking soda, and salt in a large
- Place 1 cup of the dry ingredient mixture into a food processor along with half the pistachios and pulse until you get a fine powder.
- Pour into stand mixer fitted with the paddle attachment, along with the rest of the dry ingredients, the rest of the pistachios, and the apricots.
- In a small bowl, beat the eggs and vanilla. add to the dry mixture
mix for about 20 seconds, until it holds together.
- Roll dough into two logs with wet hands—the dough should be very sticky
- Bake at 350 degrees for about 45 minutes, until they sound hollow when tapped.
- Let cool almost completely, then slice on an angle with a sawing motion with a serrated knife; don’t press down. (I like them very thin, about 1/8-inch thick.)
- Lower oven to 275 degrees. Place slices on baking sheets and bake for 25 more minutes, flipping them halfway through.