Biscotti can be a polarizing cookie as it’s a drier, crunchier baked good than a lot of people are used to in North America (cookie controversy! Only the most hard hitting news here…).
A grown up cookie. (well, maybe that’s not entirely true, I know a lot of toddlers enjoy gnawing on them)
Fun fact: a brief perusal of wikipedia tells me that ‘biscotti’ is actually the plural form of ‘biscotto,’ which derives from the Latin ‘biscoctus’ meaning ‘twice-cooked/baked.’ So next time you’re at a dinner party (or watching Jeopardy at home without pants on), you’re welcome. I love trivia like this.
Biscotti was originally baked twice specifically to get that drier texture, as it helped them keep for long periods of time. Of course, because of their satisfying crunch, they stand up well to being dipped and thus pair particularly well with tea, coffee or puddings (or hot chocolate! or chocolate pots!).
I was never a huge fan of biscotti myself, as I was used to those massive chain, store bought varieties that require sturdy dental work and then dissolve to mush the second they hit a liquid of any description. Then I tried making my own…
Crumbly, tender… I promise you, you will break no teeth here. These do pair excellently with an espresso or a warm cup of tea, but unlike those store bought bricks, I can (and do) enjoy these all on their own as well. Dipping is pleasant, but no longer 100% needed to prevent tooth breakage.
The flavour combination in these biscotti is inspired by the Moors, a bit of North Africa meets Spain, which I really love. Chewy dried apricot, tender pistachio and a hint of orange, clove and saffron.
| Apricot Pistachio Biscotti | Print |
- 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
- Preheat oven to 325.
- 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.
- In a large mixing bowl, cream butter and sugar together until light and fluffy. Beat in eggs, orange juice and saffron.
- 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.
- 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.
- 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.
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