Best Apricotpistachio Biscotti Recipes
CLASSIC BISCOTTI
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 65
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
- Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
- Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
- Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
CHERRY-ALMOND BISCOTTI
Unlike many crumbly cookies, these biscotti are sturdy enough to mail. For a holiday gift, send a batch along with a pound of your favorite coffee beans.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 3 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Heat cherries and liqueur in a small saucepan over medium-low heat, stirring occasionally, until cherries have softened, about 8 minutes. Drain, reserving 2 tablespoons liquid. If liquid equals less than 2 tablespoons, add enough liqueur to make 2 tablespoons.
- Sift together flour, baking powder, and salt into a bowl. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in reserved cherry liquid and the vanilla. Reduce speed to low, and gradually mix in flour mixture. Stir in cherries and almonds.
- On a lightly floured surface, halve dough. Shape each half into a 12 1/2 by 2 1/2-inch log. Flatten logs to 1/2 inch thick. Transfer to a baking sheet lined with a parchment paper. Brush logs with beaten egg; sprinkle with the sanding sugar.
- Bake 35 minutes, rotating sheets halfway through. Transfer to wire racks to cool, about 20 minutes. Reduce oven temperature to 300 degrees.
- Cut each log on the diagonal into 16 to 18 pieces. Transfer pieces to racks, laying them on sides. Set racks on baking sheets. Bake 8 minutes; flip. Bake 8 minutes more. Let cool until crisp.
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Apricotpistachio biscotti is a type of cookie that originates from Italy. The word "biscotti" means "twice-baked," and this refers to the unique baking process that these cookies undergo. They are crispy, crunchy, and perfect for dipping in coffee or tea.
Ingredients
To make apricotpistachio biscotti, you will need the following ingredients:- All-purpose flour
- Baking powder
- Salt
- Butter
- Granulated sugar
- Eggs
- Dried apricots
- Pistachios
- Vanilla extract
Instructions
To make apricotpistachio biscotti, follow these instructions:- Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add in the eggs and vanilla extract, and mix until everything is well combined.
- Add the flour mixture to the butter mixture, and mix until a dough forms.
- Stir in the dried apricots and pistachios.
- Divide the dough in half, and shape each half into a log about 12 inches long and 2 inches wide.
- Place the logs on a baking sheet lined with parchment paper.
- Bake the logs for approximately 25-30 minutes, or until they are lightly golden on top and firm to the touch.
- Remove the logs from the oven and let them cool for about 10 minutes.
- Using a sharp serrated knife, slice the logs into 1/2 inch slices.
- Place the slices back onto the baking sheet, and bake for an additional 10-15 minutes, or until they are crispy and golden brown.
- Remove the biscotti from the oven, and let them cool completely on the baking sheet.
- Serve and enjoy!