Dried Apricot Pistachio Biscotti Recipe

• 1/2 c. whole wheat flour
• 1 c. granulated sugar
• 1/2 teaspoon baking pwdr
• 1/4 teaspoon salt
• 5 tbsp. cool unsalted butter, cut into pcs
• 3/4 teaspoon vanilla
• 2 Large eggs, beaten
• 2/3 c. roughly minced dry apricot halves
• 1 c. shelled natural pistachios
• 1 teaspoon granulated sugar

1. The holiday season is just around the corner.
2. It is the time of year when even the most reluctant home cook begins to think about creating something special.
3. For most cooks, which means baking.
4. Here is an idea which's perfect for the holidays, an easy-to-make cookie which is traditional and yet is now very much in fashion again -- Italian biscotti.
5. Biscotti, famous for their distinctive crunch, are twice-baked cookies.
6. They are fun to make, even for the once-a-year baker.
7. There are many variations on biscotti.
8. Dry apricot-pistachio biscotti are perfect for kids with a tall glass of lowfat milk when they arrive home from school.
9. Or possibly biscotti easily can be packaged as a deliciously charming home-baked gift.
10. One great convenience of biscotti for the busy cook is which they can be baked ahead of time.
11. Dry apricot-pistachio biscotti can be stored in an air-tight container, in a cold, dry place for up to a week.

whole wheat flour, sugar, baking pwdr, salt, butter, vanilla, eggs, apricot halves, shelled natural pistachios, sugar

Taken from cookeatshare.com/recipes/dried-apricot-pistachio-biscotti-45098 (may not work)