Apricot Biscotti

Source: Fabulous Food Associations

These biscotti are ideal for dunking. Serve with a hot cup of tea or coffee.

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Serves: 48 biscotti
Prep Time: 20 minutes
Cook Time: 20 minutes

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1 1/4 cups all-purpose flour
1/2 cup whole wheat flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
5 teaspoons butter, cold, cut into pieces
3/4 teaspoon vanilla
2 large eggs, lightly beaten
2/3 cup dried apricots, halves, roughly chopped
1 cup pistachio nuts, shelled, natural
1 teaspoon sugar

Heat oven to 350 degrees. In food processor, combine all-purpose flour, whole wheat flour, sugar, baking powder and salt; pulse to blend. Add butter and vanilla; pulse until mixture resembles coarse meal. Add eggs; pulse 3 times to blend. Add apricots and pistachios; pulse until mixture is just moistened. Transfer mixture to large bowl; divide dough in half. On lightly greased baking sheet, shape dough into 2 twelve-inch logs. Flatten each log to a width of 2 inches. Sprinkle each with remaining sugar. Bake 25 minutes or until golden brown. Remove logs to rack for 10 minutes. With a serrated knife, carefully cut logs on the diagonal into 1/2-inch slices. Place on baking sheet, cut sides up. Return to oven; bake 7 minutes, or until very lightly browned. Transfer to rack; cool.

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