Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
One of my favorite parts of the holiday season: baking cookies, of course! And as much as I love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, I'm making a big batch of apricot-pistachio biscotti from the December issue of Everyday Food. This easy recipe makes plenty of cookies -- so there'll be more than enough to enjoy with my friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.
Sarah's Tip of the Day:
Biscotti translates to twice-baked, the process that allows these cookies to develop an intense crunch.
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PREP: 10 MINS TOTAL TIME: 45 MINS
YIELD:Makes about 5 1/2 dozen
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
COOK'S NOTE
Total Package
Box up biscotti with your favorite tea or coffee beans for a great gift.
DIRECTIONS
STEP 1
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.
STEP 2
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.)
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Apricot-Pistachio Biscotti - Everyday Food with Sarah Carey
Pistachio Biscotti | How to Make Pistachio Biscotti
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▼ Expand for Ingredients ▼
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2 cups all-purpose flour
· 2 teaspoons baking powder
· ¼ teaspoon salt
· 6 tablespoons unsalted butter, room temperature
· ½ cup granulated sugar
· 2 large eggs, room temperature
· Zest of a small lemon
· 1 1/2 teaspoon vanilla
· 1/2 cup pistachios, shells removed
Preheat oven at 180°C
Bake for 15 mintues, 15 again & 15 again
Please share this video if you enjoyed! and leave a like for more ❤️
#baking #bakerfromhome #pistachiobiscotti
How To Cook Delicious Pistachio Biscotti
An easy Pistachio Biscotti that is perfect to serve with coffee or tea during the holidays.
Also Pistachio Biscotti are easy to make at home, and taste far better than what you can buy from the store.
Bon Appétit!
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Nutty Biscotti 意大利坚果脆饼
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Ingredients 材料 :
100g whole almonds (杏仁）
100g Walnuts （核桃）
60g Pistachio （开心果）
160g / 5 egg whites （蛋白）
1/4 tsp salt （盐）
110g caster sugar （細砂糖）
120g plain flour （普通面粉）
1 tbsp rice flour （粘米粉）
2 Rectangular baking tins - 17cmX7cmX6cm