#ITALIAN_BISCOTTI_RECIPE

[helenfletcher]

These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots.  An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray. The use of olive oil instead of butter or other oil keeps these very Italian. Extra virgin olive oil will give the best taste. The apricots are also soaked in brandy to keep them moist when baking. If brandy isn't an option, water can be substituted. By quartering the apricots and using whole and half pistachios, it makes them very visible adding to the appeal of this unique biscotti. Be sure to check out the Chocolate Spice Olive Oil Biscotti for another cookie of the same type. The spice mixture comes from the Honey Diamonds which are an unusual cookie in there is no shortening. They are also diametrically opposed in texture to the biscotti as they are very soft. Also, Double Panning the cookies while they bake prevent them from over browning or burning. It is a technique I use for a lot of cookie recipes and one I think you might find interesting. Biscotti - What is it? The word “biscotti” is derived from the Latin word “bis,” meaning “twice,” and “coctus,” meaning “cooked,” referring to the fact that the dough is baked twice to create a hard, dry texture, according to Bruno of the Biscotti Company. Biscotti is an ancient Roman cookie that accompanied soldiers on their missions much like hardtack as they were made with flour, water, and sometimes honey or nuts - a far cry from the modern version - and I daresay a better version. In time, the biscotti traveled to varied parts of Europe and came to the town of Pardo in Tuscany where their version included almonds and was served with sweet dessert wine like Vin Santo. It is still often served in this manner, especially high end Italian restaurants. Fast forward to today where is is a traditional Italian cookie that is crunchy, dry and oblong in shape. To achieve this they are baked twice which dries them out and gives them a long shelf life. Modern biscotti have morphed into lightly sweetened cookies with any number of add ins including dried fruits, nuts, chocolate, citrus and can be plain or dipped in chocolate. They can be big or little, chocolate or not and almond flour can be substituted for wheat flour to make them gluten free in some recipes. Why You'll Love these Biscotti They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy. Softer versions can also be made by simply baking them once. Variations Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Another liqueur such as Amaretti, or Pernod can be used instead of brandy The cookies can be drizzled with or half dipped in melted white chocolate after toasting. Recipe Ingredients FRONT ROW: Baking powder, brandy, vanilla MIDDLE ROW: Eggs, granulated sugar, pistachio nuts BACK ROW: Olive Oil, all-purpose flour and dried apricots. Be sure to see the recipe card below for the exact ingredients & Instructions. Step by Step Instructions Step 1. The easiest way to cut dried fruit is with scissors. Cut the apricots into quarters so they remain visable. Step 2. Place the cut apricots in a small saucepan with the brandy or water. Bring to a simmer over medium low heat and simmer until the liquid is gone. Step 3. Combine the flour and baking powder and set aside. Step 4. Combine the olive oil and sugar in a mixing bowl. Step 5. Beat the olive oil and sugar until combined. Step 6. Add the eggs and beat to mix completely. Step 7. Mix in the vanilla and brandy or water. Step 8. Add the flour.

Step 9. Blend in the flour. Step 10. Add the apricots and pistachio nuts. Step 11. Mix the fruit and nuts in on medium low. The dough will be a bit sticky. Refrigerate for several hours to make it more workable. Step 12. Divide the dough into 2 to 4 pieces depending upon if you are making the large or mini size. On a floured surface, roll either of the logs into into 12" logs. Step 17. Brush the flour off the roll. Step 18. Place the roll on a parchment line baking sheet and flatten it to about 1/2" deep. Step 19. The large and small flatten rolls are placed on the sheet. Step 20. Double Pan the baking pan by placing a second baking sheet under the one holding the logs. Step 21. Bake the logs as directed. Cool slightly. Step 22. Using a serrated knife cut the logs into about 1/2" sllices. Step 23. Place them on a parchment lined baking sheet. Step 24. Bake as directed for the second time to toast them. Recipe FAQS How are biscotti served? Because they are a dry cookie, in Italy they are served as a dessert with Vin Santo wine into which they are dunked. Outside of Italy they are often served with coffee or tea. For an elegant dessert, serve biscotti alongside fresh fruit, gelato, or a simple drizzle of melted chocolate. What is the best way to cut biscotti? A serrated knife is essential to cutting the dry biscotti so the edges don't fall off. Why are biscotti so dry? Originally, they were meant to last on long trips for travelers or soldiers. Romans bragged that their biscotti would last forever - in a way they did. They are still a much loved cookie. More Cookies to Enjoy If you love these Apricot Pistachio Biscotti, It would be hugely helpful and so appreciated it if you would take a moment to leave a rating below. Thank you. Apricot Pistachio Biscotti These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots.  An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. 3/4 cup dried apricots (140 grams)3 tablespoons brandy or water2 3/4 cup all-purpose flour (385 grams)1 1/2 teaspoon baking powder1/2 cup olive oil, extra virgin preferred2 tablespoons vanilla extract1 cup granulated sugar (200 grams)3 large eggs1 cup pistachio nuts, whole and halves preferred (114 grams) Cut the apricots into quarters with a pair of scissors. Combine them with the brandy or water in a small saucepan. Bring to a simmer and let them simmer until the liquid has been absorbed. Set aside to cool while the rest of the recipe is prepared.Combine the flour and the baking powder. Set aside.Combine the olive oil and sugar in a mixing bowl fitted with the paddle attachment.  Beat to mix.  Add the flour mixture and mix well; add the pistachios and apricots.   Mix well and then chill for several hours.  Add the eggs, one at a time just until just mixed.  Add the vanilla.  Mix well.  Add the flour mixture and mix well; add the pistachios and apricots.   Mix well and then chill for several hours.The dough weighs abut 1120 grams. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  For the larger size biscotti: Divide the dough into 2 pieces (about 560 grams each); roll each piece into a log about 12” inch log.  Place on the baking sheet, spacing well apart.  Flatten the logs to about 1/2 inch deep.   DOUBLE PAN and bake for 35 to 40 minutes until firm.  Cool slightly; cut into 1/2” slices, place on baking sheet and toast for 12 to 16 minutes until lightly browned.Yield:  Approximately 33 to 40 biscotti or about 2 pounds.For them mini size biscotti: Divide the dough into 4 pieces of about 280 grams each. Roll each into a 12 inch log.  Place on a parchment lined baking sheet well apart. Flatten to about 1/2 inch. DOUBLE PAN. Bake for 25 to 28 minutesCool slightly, cut about 1/2 " thick and toast for 10 to 14 minutes.Yield:  70 to 80 depending upon how they are cut or about 2 pounds.

There is always an abundance of photos to guide you in the post above.   As always, I recommend using a scale for accuracy and consistency.  Flour, in particular, is difficult to measure by volume.  For my recipes, I use 140 grams per cup of unsifted  all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest. ____________________________________________________ They are super easy to make. This cookie lasts forever because it has been dried out. The variations are endless using easily obtained ingredients such as dried fruit, citrus peel, candied citrus, nuts, chocolate chips as well as white or milk chocolate or even crushed candy.  The biscotti can be drizzled with or half dipped in white chocolate after toasting. A softer versions can also be made by simply baking them once.  Any type of dried fruit or nut can be substituted. White chocolate chips can be added for part of the fruit and nuts. Other liqueurs such as Amaretti, or Pernod can be used instead of brandy. It is easiest to cut the biscotti when they are slightly warm. Always use a serrated knife and a sawing motion to cut the cookies. A straight knife has a tendency to crumble the ends of the cookies. Toast the cookies until they are lightly browned for the best toasted flavor. These last forever in an airtight tin.  These are good for shipping.    CookiesItalianBiscotti, cookies, Italian Biscotti