Apricot Pistachio Biscotti
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: 48 cookies
Ingredients
  • 8 saffron filaments
  • 1 orange, juiced (~2 Tbsp juice)
  • ½ cup butter
  • ⅔ cup sugar
  • 2 eggs
  • 2 cups + 2 Tbsp flour
  • 1½ tsp baking powder
  • ½ tsp ground cloves
  • ¼ tsp salt
  • ¾ cup dried apricots, coarsely chopped
  • ⅔ cup shelled pistachios, coarsely chopped
Instructions
  1. Preheat oven to 325.
  2. In a small bowl, combine saffron and orange juice. Microwave for 30 seconds on high, until the juice is warm but not hot. The heat will cause the saffron the infuse its flavour into the juice. Set aside.
  3. In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs, orange juice and saffron.
  4. In a medium bowl, combine flour, baking powder, cloves and salt. Add to the butter mixture and mix until blended. Fold in apricots and pistachios.
  5. Grease and flour a large baking sheet. Divide the dough into two halves. Pat each half into a log shape on the baking sheet- roughly ½ inch high, 2 inches wide and 14 inches long. Space the logs at least 2 inches apart on the baking tray.
  6. Bake for 25 minutes. Remove biscotti from oven and let it cool on a rack for 5 minutes or so. Using a serrated knife, slice the logs diagonally at a 45 degree angle, roughly ½ inch thick. Place the slices upright on the baking sheet roughly half an inch apart and bake for an additional 10 minutes.
Notes
Adapted from Lou Seibert's "Biscotti"
Recipe by Port and Fin at https://portandfin.com/apricot-pistachio-biscotti/