Everyday Food Blog

Apricot-Pistachio Biscotti

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One of our favorite parts of the holiday season: baking cookies, of course! And as much as we love eating them, there's really nothing better than being able to spread the festive spirit by sharing the goods with friends. Today, EDF editor Sarah Carey is 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 your friends and family (that is, if they ever make it out of the kitchen!). Get your holiday on track with these elegant treats.

Just mix, bake, slice, bake! But first, get your 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

Get the Full Recipe

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