Best Apricot Pistachio Biscotti Recipes

Apricot pistachio biscotti is a delicious, crispy almond-based cookie that originated in Italy. Biscotti are known for their signature twice-baked preparation, which gives them their characteristic texture and crunch. The addition of dried apricots and pistachios to biscotti batter adds a fruity sweetness and nutty flavor that makes them the perfect treat to enjoy with a cup of coffee or tea. In this article, we'll take a closer look at apricot pistachio biscotti and explore a few different ways you can prepare them.

Ingredients

Biscotti are fairly simple to make, but there are a few key ingredients you'll need to have on hand before you start baking. Here are the ingredients you'll need to make apricot pistachio biscotti:

For the biscotti dough:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1/2 cup unsalted butter, melted and cooled
• 1/2 cup dried apricots, chopped
• 1/2 cup shelled pistachios, chopped

For the egg wash:

• 1 large egg
• 1 tablespoon water

For the optional glaze:

• 1 cup powdered sugar
• 2 tablespoons milk or cream
• 1/2 teaspoon vanilla extract

Instructions

Now that you have your ingredients ready, it's time to start making your apricot pistachio biscotti. Here's a step-by-step guide to help you through the process:

Step 1: Preheat your oven

Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.

Step 2: Make the biscotti dough

In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, beat the eggs with the vanilla and almond extracts until they are well combined. Add the melted butter to the egg mixture while whisking continuously. Pour this mixture over the flour mixture and stir until it forms a dough. Fold in the chopped apricots and pistachios.

Step 3: Shape the biscotti dough

Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving a few inches between them.

Step 4: Bake the biscotti dough

Beat the egg and water together to make an egg wash. Brush the egg wash over the logs of dough. Bake for 30-35 minutes or until the dough is lightly golden and firm to the touch.

Step 5: Cool the biscotti dough

Remove the biscotti logs from the oven and let them cool on the baking sheet for about 10 minutes. Reduce the oven temperature to 325°F (165°C).

Step 6: Cut the biscotti logs

Using a sharp serrated knife, cut the biscotti logs into 1/2-inch-thick slices on the diagonal. Arrange the slices back on the baking sheet, cut side down.

Step 7: Bake the biscotti again

Bake the sliced biscotti for an additional 15-20 minutes or until they are golden brown and crisp. Remove them from the oven and let them cool completely on the baking sheet.

Step 8: Optional glaze

If you'd like to add a sweet glaze to your biscotti, whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle the glaze over the cooled biscotti. Let the glaze set before serving.

Variations

While apricot pistachio biscotti are delicious on their own, there are a few variations you can try to switch things up. Here are a few ideas to get you started:

Cranberry White Chocolate Variations

Substitute the apricots and pistachios for dried cranberries and white chocolate chips. This will give you a sweeter, creamier biscotti that pairs well with a cup of hot cocoa.

Chocolate Hazelnut Variations

Substitute the apricots and pistachios for chocolate chips and chopped hazelnuts. This will give your biscotti a rich, nutty flavor that's perfect for pairing with a cappuccino.

Orange Almond Variations

Substitute the apricots and pistachios for chopped almonds and orange zest. This will give your biscotti a zesty citrus kick that's perfect for enjoying with a cup of tea.

Conclusion

Apricot pistachio biscotti recipes are not only delicious but also easy to make. Following the instructions above, you can prepare your own biscotti with your favorite ingredients. The next time you're in the mood for something sweet and crunchy, give these biscotti a try – you won't be disappointed!

Biscotti, which means "twice-baked," are a classic Italian cookie that are crunchy and perfect for dunking in coffee or hot chocolate. Apricot Pistachio Biscotti is a scrumptious twist on the classic biscotti recipe. The tartness of apricots and the crunchiness of pistachios are a match made in heaven. Here are some valuable tips that will make your Apricot Pistachio Biscotti recipe a success.

Tip 1: Use High-Quality Ingredients

When it comes to making biscotti, the quality of your ingredients will make a difference in the final outcome. When making Apricot Pistachio Biscotti, it is important to use high-quality apricots, pistachios, and flour. You should also use real butter and not margarine, as the flavor and texture of the biscotti will be impacted.

Tip 2: Toast the Pistachios

Toasting the pistachios before adding them to the biscotti dough will enhance their flavor and give the biscotti a nutty taste. Place the pistachios on a baking sheet and toast them in the oven at 350 degrees Fahrenheit for 8-10 minutes, or until they are golden brown. Once they are toasted, let them cool completely before adding them to the biscotti dough.

Tip 3: Soak the Apricots

Dried apricots can be tough and chewy, which can make them difficult to incorporate into the biscotti dough. To make the apricots softer and easier to work with, soak them in warm water for 10-15 minutes before adding them to the dough. Once they are soft, drain the apricots and pat them dry before adding them to the dough.

Tip 4: Chill the Dough

Chilling the biscotti dough for at least 30 minutes before shaping and baking it will make it easier to work with and will help the biscotti hold its shape. Once you have made the dough and added the apricots and pistachios, wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

Tip 5: Use Parchment Paper

When baking the biscotti, it is important to use parchment paper to line the baking sheet. This will prevent the biscotti from sticking to the baking sheet, making it easier to remove them once they are baked. Parchment paper also prevents the biscotti from browning too quickly on the bottom.

Tip 6: Cut the Biscotti on a Diagonal

To get the classic biscotti shape, it is important to cut the dough on a diagonal. This will give the biscotti its signature oblong shape and will make it perfect for dunking. Use a sharp knife to cut the dough into slices that are about 1/2 inch thick.

Tip 7: Bake the Biscotti Twice

Biscotti get their crunchy texture from being baked twice. After you cut the dough into slices, place them back on the baking sheet and bake them for 10-12 minutes, or until they are golden brown. Once they are baked, remove them from the oven and let them cool for a few minutes before slicing them again. This time, slice them straight across to create shorter biscotti.

Conclusion

Apricot Pistachio Biscotti is a delicious and easy-to-make cookie that is perfect for any occasion. Using high-quality ingredients, toasting the pistachios, soaking the apricots, chilling the dough, using parchment paper, cutting the dough on a diagonal, and baking the biscotti twice are all valuable tips that will help you make the perfect Apricot Pistachio Biscotti every time. Try this recipe today and enjoy a delicious twist on the classic Italian cookie.