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DessertsCookies 'A' to 'Ch' >  Biscotti, Dried Apricot Pistachio


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Makes About 2 dozen

• 1  1/4 cups all-purpose flour
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 3/4 teaspoon vanilla
• 2/3 cup chopped California dried apricot halves
• 1/2 cup whole wheat flour
• 1/2 teaspoon baking powder
• 5 tablespoon unsalted butter, cold, cut into pieces
• 2 eggs, lightly beaten
• 1 cup natural California pistachios
• 1 teaspoon granulated sugar

Preheat oven to 350°F

Lightly butter large baking sheet.

In food processor, combine first five ingredients. Pulse to blend.  Add butter and vanilla; pulse until mixture resembles coarse meal.  Add eggs and pulse 3 times to blend.  Add apricots and pistachios; pulse until mixture is evenly moistened.

Transfer mixture to large bowl; use hands to form into dough. Divide dough in half.  On lightly greased baking sheet, shape dough into two 12-inch logs.

With hands, flatten each log to a width of 2 inches.  Sprinkle each log with remaining sugar.

Bake 25 minutes or until golden brown.  Remove logs and place on cooling rack for 10 minutes. With serrated knife, carefully cut logs on the diagonal into 1 inch slices.

Place on baking sheet cut side up; return to oven and bake 7 minutes, or until very lightly browned.

Transfer to rack and cool completely.

Apricot Producers of California -


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