Apricot Pistachio Biscotti Food

APRICOT-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

PISTACHIO BISCOTTI

Steps:

• Preheat the oven to 350 degrees F.
• Lay the pistachios on a cookie sheet in a single layer. Bake for 10 minutes or until the nuts are lightly toasted. Remove from the oven.
• In an electric mixer, beat the butter until light and fluffy. With the mixer running, gradually add the eggs, sugar, and vanilla; mix until creamed. Add the flour, baking powder, and salt. Mix the dough until smooth. Using a wooden spoon, mix in the pistachios until evenly distributed.
• Put the dough on a lightly floured surface and cut in half. Roll each half into a log, each 12 inches long by 1-inch high. Place the logs on an ungreased cookie sheet and bake for 35 minutes or until the bottoms are lightly brown. Let the logs cool for 5 minutes and then place on a cutting board. Slice each log on a diagonal into 12 1-inch thick pieces. Put the cookies back on the cookie sheet and bake 5 minutes. Turn the cookies over and bake the other side for another 5 minutes. Store cookies in an airtight container.

ALMOND APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

WHITE CHOCOLATE APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

APRICOT BISCOTTI

Steps:

• Chop the apricots.
• Sift flour, sugar, baking soda, and salt into a medium bowl.
• In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
• Fold in apricots.
• In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
• Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
• With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
• Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

APRICOT/PISTACHIO BISCOTTI

Steps:

• Mix together flour, baking powder and salt and set aside. With electric mixer, beat butter and sugar until fluffy then beat in egg yolks and vanilla. Gradually beat in flour mixture. Add apricots and nuts. The batter will be VERY thick - I usually mix by hand at the end. Separately beat 2 egg whites with 2 T. sugar until stiff peaks form. Gently fold egg whites into dough 1/3 at a time until fully incorporated Preheat oven to 375. Shape dough into two 12" logs (5" wide squared off on ends) on parchment lined cookie sheet. The dough is very sticky - you can flour your hands to help form logs. Bake for 20 min. and then let cool 20 min. Slice into 3/8" slices. This is difficult as the dough has a crust and the insides are mushy. I slice and then lift with the edge of the knife to turn on their sides in single layer on cookie sheet (using a serrated knife helps). Lower oven temp to 250 and bake 20 minutes, turn over and bake another 20 min. To make them nice and crispy, I turned the oven off and left them in the oven overnight...I've also just left them in the oven for a couple of hours after baking.