Description
A delightful treat that combines sweet and nutty flavors with a crunchy texture, perfect for dipping in coffee or tea.
Ingredients
Scale
- 2 cups all-purpose flour
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup dried apricots, chopped
- 1/2 cup pistachios, shelled and roughly chopped
- 8 ounces white chocolate, for dipping
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together until well blended.
- In a separate bowl, beat the eggs and then add the vanilla extract. Mix until combined.
- Pour the egg mixture into the dry ingredients. Stir until just combined. The dough will be thick.
- Gently fold in the chopped dried apricots and pistachios until evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface. Divide it into two equal portions and shape each portion into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, leaving space between them.
- Bake in the preheated oven for 25-30 minutes, or until the logs are golden brown and firm to the touch. Remove from the oven and let them cool for about 10 minutes.
- Once the logs are cool enough to handle, use a serrated knife to slice them diagonally into 1/2-inch thick pieces.
- Arrange the sliced biscotti cut-side down on the baking sheet. Return to the oven and bake for an additional 10-15 minutes, or until they are crisp and golden. Remove from the oven and let cool completely on a wire rack.
- Optional: While the biscotti cool, melt the white chocolate in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
- Once the biscotti are completely cool, dip one end of each biscotti into the melted white chocolate, allowing any excess to drip off. Place the dipped biscotti on a parchment-lined tray.
- If desired, use a fork to drizzle additional melted white chocolate over the dipped biscotti for an elegant touch.
- Allow the white chocolate to set at room temperature or place the tray in the refrigerator for about 15 minutes to speed up the process.
- Enjoy your Apricot Pistachio Biscotti with White Chocolate Dip as a delightful treat with coffee or tea. Store any leftovers in an airtight container for up to two weeks.
Notes
- Store the biscotti in an airtight container at room temperature for up to two weeks.
- For longer storage, consider freezing them in a freezer-safe bag for up to three months.
- Toast the pistachios before adding them to enhance their nutty flavor.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 biscotti
- Calories: 150
- Sugar: 8g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: biscotti, apricot, pistachio, white chocolate, dessert, Italian