Apricot and pistachio biscotti

apricot pistachio biscotti

With the holiday season here I thought of sharing a biscotti recipe that is super easy to make and makes an excellent gift to friends and relatives. I love giving something homemade to friends that has my personal stamp on them. And what shows our care and love better than some home baked goods! I generally do not bake a lot of cookies at home unless someone is visiting or if I am visiting someone. This year I will be visiting my aunt and her kids for Christmas in California and I’m thinking I’ll take some baked cookies or biscottis for them. I heard the kids love anything that has chocolate on them. Well! who doesn’t? I can personally eat chocolates all the time! But I sometimes try to get out of the chocolate zone and try something different.Hence this biscotti, that has no chocolate what so ever in it! So, what are bisocttis? They are twice baked crispy and crunchy cookies. Unlike the regular cookies they are drier and crunchier. You can have them as it is. That’s what I did. Or you could dip them in your coffee/hot chocolate 🙂



  • 1 cup chopped pistachios
  • 1 cup chopped dried apricots
  • 2 cups all purpose flour
  • 1 cup sugar
  • 2 eggs
  • 1/2 stick butter
  • 1/4 tsp roasted fennel powder
  • 2 tsp baking powder
  • 1/2 tsp salt


Add flour, sugar, salt, baking powder and mix well until they are well incorporated.

Add the cold butter to the flour and beat it with your hand mixer/stand mixer until it resemble coarse crumbles. You can do it with your hand as well.

Add the eggs, one at a time and mix well.

Then add the chopped apricots, pistachios, and fennel powder and combine everything until the dough comes together and forms a ball. (Make sure you keep the pistachios and apricots small in size. This makes cutting the biscotti easier. I added few big pieces of pistachios and ended up with a thick biscotti)

Divide the dough into two equal portions, shape them into logs and bake them in a preheated oven at 350 degrees until they are dry (say 30 minutes)

Let it cool completely and cut the logs into thin diagonal slices using a serrated knife.          (Using a serrated knife helps a lot in getting a thin biscotti. I used a normal one and found it difficult to get a clean cut)

Bake the sliced biscotti again on a parchment lined baking tray for about 10-15 minutes.

Cool them and store them in an airtight container.


Some people may not like the flavor of fennel powder. In that case, skip the fennel and substitute it with cinnamon powder or vanilla essence.

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