Apricot Pistachio Biscotti Recipe
Servings: 1
Ingredients
- Combine in food processor and pulse to combine:
- 1 1/4 c. all-purpose flour
- 1/2 c. whole wheat flour
- 1 c. sugar
- 1/2 tsp baking pwdr
- 1/4 tsp salt
- 5 Tbsp. cool unsalted butter cut in pcs
- 3/4 tsp vanilla
- 2 x Large eggs lightly beaten
- 2/3 c. minced dry apricots
- 1 c. roasted unsalted pistachios
Directions
- Heat oven to 350 F. Grease two baking sheets.
- Turn out onto lightly floured board and knead to create dough. Divide in half and form into two 12 inch long rolls, 2 inches wide on baking sheets. Sprinkle with sugar. Bake 25 min. Cold 10 min, then slice diagonally into 1 inch wide slices. Turn slices cut side up and return to oven for 7 min.
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