Name: Apricot-Pistachio Biscotti
Yield: Makes about 45 Cookies
Cuisine: Italy
Ingredients: ½ cup (4 oz/125 g) packed dried apricots, coarsely chopped; 2 large eggs, plus 1 large egg white; 1 teaspoon baking powder; ¼ cup (2 oz/60 g) sanding sugar or granulated sugar for sprinkling; 4 tablespoons (2 oz/60 g) unsalted butter, at room temperature; ¼ teaspoon salt; 1 teaspoon almond extract; ¾ cup (2 oz/60 g) granulated sugar; 2 cups (10 oz/315 g) all-purpose flour; ½ cup (2 oz/60 g) unsalted, roasted istachio nuts, coarsely chopped; ½ teaspoon pure vanilla extract

Preparation info

Makes about
45
Cookies

Difficulty
Medium

Appears in

The Art of the Cookie

By Shelly Kaldunski

Published 2011

About

Traditionally baked two times, biscotti are crisp and dry, perfectly suited for dunking in espresso or dessert wine. They remain fresh long enough to package and send to friends and family as gifts.

Ingredients

2 large eggs, plus 1 large egg white
2 cups (10 oz/315

Method

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper. In a small bowl, whisk the egg white with 1 teaspoon water; set aside.
In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, using an electric mixer o

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Apricot-Pistachio Biscotti

Ingredients

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