Apricot Pistachio Biscotti Recipe

• Combine in food processor and pulse to combine:
• 1 1/4 c. all-purpose flour
• 1/2 c. whole wheat flour
• 1 c. sugar
• 1/2 tsp baking pwdr
• 1/4 tsp salt
• 5 Tbsp. cool unsalted butter cut in pcs
• 3/4 tsp vanilla
• 2 x Large eggs lightly beaten
• 2/3 c. minced dry apricots
• 1 c. roasted unsalted pistachios

1. Heat oven to 350 F. Grease two baking sheets.
2. Turn out onto lightly floured board and knead to create dough.
3. Divide in half and form into two 12 inch long rolls, 2 inches wide on baking sheets.
4. Sprinkle with sugar.
5. Bake 25 min.
6. Cold 10 min, then slice diagonally into 1 inch wide slices.
7. Turn slices cut side up and return to oven for 7 min.

combine, flour, whole wheat flour, sugar, baking pwdr, salt, butter, vanilla, eggs, apricots, pistachios

Taken from cookeatshare.com/recipes/apricot-pistachio-biscotti-69119 (may not work)