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All Reviews for Apricot-Pistachio Biscotti

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Gallery

Read the full recipe after the video.

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes about 5 1/2 dozen

desserts-001a-med110615.jpg

Ingredients

Ingredient Checklist

2 cups all-purpose flour (spooned and leveled)

1 cup sugar

2 teaspoons baking powder

1/2 teaspoon fine salt

1/2 stick unsalted butter, room temperature

2 large eggs

1 cup dried apricots, finely chopped

1 cup shelled pistachios, chopped

1 1/2 teaspoons fennel seeds, chopped

Gallery

Read the full recipe after the video.

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes about 5 1/2 dozen

desserts-001a-med110615.jpg

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes about 5 1/2 dozen

Recipe Summary

prep: 10 mins

total: 45 mins

Yield: Makes about 5 1/2 dozen

prep: 10 mins

total: 45 mins

prep:

10 mins

total:

45 mins

Yield: Makes about 5 1/2 dozen

Makes about 5 1/2 dozen

desserts-001a-med110615.jpg

desserts-001a-med110615.jpg

Ingredients

Ingredients

  • 2 cups all-purpose flour (spooned and leveled)
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon fine salt
  • 1/2 stick unsalted butter, room temperature
  • 2 large eggs
  • 1 cup dried apricots, finely chopped
  • 1 cup shelled pistachios, chopped
  • 1 1/2 teaspoons fennel seeds, chopped

Directions

Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.

On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Reviews (3)

Add Rating & Review

109 Ratings

5 star values:

                                  20

4 star values:

                                  14

3 star values:

                                  45

2 star values:

                                  25

1 star values:

                                  5

Reviews (3)

Add Rating & Review

109 Ratings

5 star values:

                                  20

4 star values:

                                  14

3 star values:

                                  45

2 star values:

                                  25

1 star values:

                                  5

Add Rating & Review

109 Ratings

5 star values:

                                  20

4 star values:

                                  14

3 star values:

                                  45

2 star values:

                                  25

1 star values:

                                  5

109 Ratings

5 star values:

                                  20

4 star values:

                                  14

3 star values:

                                  45

2 star values:

                                  25

1 star values:

                                  5

109 Ratings

5 star values:

                                  20

4 star values:

                                  14

3 star values:

                                  45

2 star values:

                                  25

1 star values:

                                  5
  • 5 star values:
  • 20
  • 4 star values:
  • 14
  • 3 star values:
  • 45
  • 2 star values:
  • 25
  • 1 star values:
  • 5

Martha Stewart Member

Rating: 5 stars

12/15/2018

                I have three really good biscotti recipes and this is my favorite!  I make it every year for Christmas and it is insanely loved by my brother, my kids, and just plain loved by most others.  Yum! Doesnt even need chocolate dip -- there are enough wonderful flavors going on without it.

Martha Stewart Member

Rating: 3 stars

11/08/2017

                Either use anise seed rather than fennel seed, or skip it altogether and use about a half-teaspoon of almond extract.  Great foil for both the apricots and, surprisingly, the pistachios.

Martha Stewart Member

Rating: 5 stars

04/16/2014

                I just made these for Easter Brunch this weekend and they are wonderful!  The only thing that I did differently, is that I dipped the bottoms in white chocolate.

Martha Stewart Member

Rating: 5 stars

12/15/2018

                I have three really good biscotti recipes and this is my favorite!  I make it every year for Christmas and it is insanely loved by my brother, my kids, and just plain loved by most others.  Yum! Doesnt even need chocolate dip -- there are enough wonderful flavors going on without it.

Rating: 5 stars

Rating: 3 stars

11/08/2017

                Either use anise seed rather than fennel seed, or skip it altogether and use about a half-teaspoon of almond extract.  Great foil for both the apricots and, surprisingly, the pistachios.

Rating: 3 stars

Rating: 5 stars

04/16/2014

                I just made these for Easter Brunch this weekend and they are wonderful!  The only thing that I did differently, is that I dipped the bottoms in white chocolate.

All Reviews for Apricot-Pistachio Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

All Reviews for Apricot-Pistachio Biscotti

  • of Reviews

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest

Reviews:

Most Helpful

Most Helpful

Most Positive

Least Positive

Newest