Pistachio and Dried Fruit Biscotti

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Pistachio and Dried Fruit Biscotti

 

1 cup shelled pistachios

2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, room temperature

1 cup granulated sugar

2 teaspoons finely chopped orange peel

2 eggs

1 teaspoon vanilla

1 cup dried cranberries

1/4 cup dried apricots

 

Preheat oven to 350 degrees. Place nuts on baking sheet; bake 10 to 12

minutes, or until toasted. Remove nuts from oven. In a bowl, whisk together

flour, baking powder and salt. Set aside. Using an electric mixer, beat butter,

sugar and peel until creamy and light in colour. Beat in eggs, one at a time;

add vanilla. Reduce mixer speed to low; stir in flour mixture, toasted nuts,

cranberries and apricots -- dough will be soft. Transfer dough to a lightly

floured surface; divide in half. Place halves on baking sheet lined with

parchment paper. Form each into a log 9 by 21/2-inches wide and bake 30 minutes.

Remove from oven; cool 10 to 15 minutes. Transfer logs to cutting board and

slice 1/2-inch thick. Stand each piece upright on baking sheet. Return to oven

for another 20 minutes and bake until golden. Remove from oven and cool on a

wire rack. Store in airtight containers. Makes 2 loaves.

 

 

 

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