Apricot-Pistachio Biscotti

Enjoy these Italian cookies for breakfast with coffee or for dessert with cappuccino.

Apricot-Pistachio Biscotti
Yield: 5 dozen cookies Bake 350°F 45 mins


  • 4 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 3 large eggs
  • 1 teaspoon grated orange peel
  • 1 teaspoon vanilla
  • 1 cup chopped dried apricots
  • 1 cup chopped roasted pistachios, unsalted
  • 1 cup white-chocolate chips, melted

Make It

1. Heat oven to 350 degrees F. In bowl, combine flour, baking powder, and salt. In large bowl, with mixer on high, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs, orange peel, and vanilla; beat 2 minutes more. Reduce mixer speed to low, and beat in flour mixture. Stir in apricots and pistachios.

2. Divide dough into 4 equal parts. Shape each part into a 12 inch log (about 1-1/2 inches thick). Place logs 3 inches apart on ungreased baking sheet. Bake 25 minutes. Let cool 10 minutes. Cut each log into 16 diagonal slices. Return slices to baking sheet, and bake 20 minutes more. Let cool completely. Dunk ends of biscotti into melted white chocolate, and place on sheets of parchment or wax paper. Let dry completely.