PISTACHIO & DRIED APRICOT BISCOTTI

Ingredients:

  • 2 cups all-purpose flour

  • 1 ½ teaspoons baking powder

  • 2 teaspoons Kafe Hawaij or Ras El Hanout

  • ¼ teaspoon salt

  • ¼ cup fine cornmeal

  • 120g (1 stick + 1 teaspoons) unsalted butter, softened

  • 1 cup sugar

  • 2 large eggs

  • 1 cup coarsely chopped pistachios

  • 1 cup dried apricots, quartered

Instructions:

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.

  2. In a mixer with the paddle attachment, cream together the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition.

  3. In a separate bowl, whisk together the flour, baking powder, Kafe Hawaij, salt, and cornmeal. Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.

  4. Fold in the chopped pistachios and dried apricots.

  5. On the prepared baking sheet, shape the dough into a log approximately 15” long and 4” wide.

  6. Bake for 30-40 minutes or until the log is lightly browned. Remove from the oven and let cool for 30 minutes.

  7. Transfer the log to a cutting board and, using a bread knife, cut diagonally into 1” thick slices.

  8. Place the slices cut-side down on the lined baking sheet and return to the oven for 10-15 minutes. Flip the biscotti over and bake for an additional 10-15 minutes, until golden.

  9. Allow to cool completely before serving. Makes approximately 20 pieces.