Dried Apricot-Yurosek Farms Pistachio Biscotti
- 1-1/14 cups All purpose flour
- 1/2 cup Whole wheat flour
- 1 cup Granulated sugar
- 1/2 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 5 tablespoons Unsalted butter, cold, cut into pieces
- 3/4 teaspoon Vanilla
- 2 Eggs, lightly beaten
- 1 cup Dried apricot halves, chopped
- 1-1/2 cups shelled, roasted/salted Yurosek Farms Pistachios
- 1 teaspoon Granulated sugar
Preheat oven to 350 degrees 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 Yurosek Farms 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 with remaining sugar.
Bake 25 minutes or until golden brown. Remove logs to 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; cool completely.
Makes 24 biscotti, one per serving.
Three cups of inshell Yurosek Farms Pistachios will yield about a cup and a half of kennels. Yurosek Farms Pistachios, with their characteristically wide open split shells, are easy to open.
To prevent breakage of biscotti while slicing, lightly hold down each side of the log to support the edges.