Breakfast

Apricot-Pistachio Biscotti

Growing up in southern California, we had fruit trees in our garden and around the neighborhood.  Lemons, oranges, pomegranates, and even apricots.

As a kid, I loved the fresh oranges, lemons, and pomegranates. The apricots, not so much.  But now they are probably my favorite fruit.  And dried apricots are just, in my opinion, concentrated apricot deliciousness.

While reading the December issue of Vegetarian Times, I saw this recipe and I knew I had to try it.

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Apricot-Pistachio Biscotti

1 cup roasted unsalted pistachios

1 cup all-purpose flour

1 cup whole wheat pastry flour

1/4 cup millet flour

1/4 cup corn flour or masa harina

1 1/4 cup sugar

1 tablespoon baking powder

1/2 teaspoon salt

8 ounces (about 1/2 cup) dried apricots, diced

3 large eggs

4 tablespoons vegetable oil

1/2 teaspoon almond extract

Preheat oven to 325 degrees F.

Stir together the millet, corn, whole wheat pastry and all-purpose flours.  Add the sugar, baking powder, and salt.  Stir in the chopped dried apricots and pistachios.

In a separate bowl, whisk the eggs, oil and almond extract until smooth (reserve about 1/4 cup).

Stir just enough of the liquid into the flour mixture to form a dough.

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Cut the dough in half and roll each piece into a 12 inch long roll.  Line a baking sheet with foil and place each “log” at least 4-5 inches apart.  Flatten the tops of each log so that they are about 1 1/2 inches high.  Brush with the reserved egg mixture.

Bake for 25 – 30 minutes or until the edges are slightly brown.  Cool 30 minutes.

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Once cool, slice on the bias in 1/2 inch slices (use a serrated knife).

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Reduce the heat of the oven to 300 degrees F. Place the slices on the baking sheet (spaced at least 1/4 inch apart) and bake for 20 to 30 minutes or until they are crispy and dry.

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