Apricot Pistachio Biscotti

Nov 1, 2026 · By VanillaGoods

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Apricot Pistachio Biscotti: Apricot Pistachio Biscotti: long slices of twice-baked biscotti, a small stack and a loose…

Apricot Pistachio Biscotti: crisp twice-baked biscotti for dunking. Makes 30 pieces in about 1.5 hours.

Prep 20 min

Cook 53 min

Cooling 15 min

Total 1 hr 28 min

Yield 30 pieces

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Ingredients

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pieces

2.0 cups (265.0 g)all-purpose flour
¾ cup (145.0 g)granulated sugar
⅓ cup (85.0 g)unsalted butter, softened
2.0 (100.0 g)large eggs
1 ½ tsp (6.0 g)baking powder
½ tsp (3.0 g)fine salt
1.0 tsp (5.0 ml)vanilla extract
¾ cup (90.0 g)chopped dried apricots, chopped if large
¾ cup (90.0 g)shelled pistachios, chopped if large

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Instructions

Preheat oven to 350°F (177°C) and line a large baking tray with parchment.
Cream butter and sugar until smooth. Beat in both eggs and the vanilla; add any other measured liquid flavorings.
Whisk flour, baking powder, salt, and powdered flavorings; mix into the wet ingredients just until a stiff dough forms, then fold in nuts, fruit or chocolate.
With lightly damp hands form two logs, each about 28 cm long by 6 cm wide; space at least 8 cm apart.
Bake logs 26–30 minutes until firm and lightly golden. Remove from oven and let rest 15 minutes; reduce oven to 300°F (149°C).
Use a sharp serrated knife to cut logs diagonally into 1.5 cm slices. Lay slices cut-side down on the baking sheet.
Bake 10–12 minutes, flip slices, and bake 10–12 minutes more until dry and crisp. Cool completely before storing.

Tips

For neat cuts, rest first-baked logs 15 minutes; slicing piping-hot logs causes cracking.
Extra time at 300°F dries slices and improves keeping quality without scorching the add-ins.

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Recipe FAQ

How long does it take to make apricot pistachio biscotti?

Plan on 20 minutes of prep and 53 minutes of cooking, plus 15 minutes to chill. The recipe makes 30 pieces.

How should I store apricot pistachio biscotti?

Airtight at room temperature for 1–2 weeks if fully dried; freeze for longer.

Can I make apricot pistachio biscotti ahead?

Yes. Airtight at room temperature for 1–2 weeks if fully dried; freeze for longer.

Can I use a different form of vanilla?

Yes. This recipe uses 1 tsp vanilla extract (5 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Apricot Pistachio Biscotti: crisp twice-baked biscotti for dunking. Makes 30 pieces in about 1.5 hours.

Estimated · per serving

Nutrition

Per serving = 1 of 30 servings this recipe makes.

100 Calories / serving

4.1g Fat

14.3g Carbs

2.0g Protein

6.7g Sugar

Whole recipe (30 servings): ~3000 cal · 123g fat · 429g carbs · 60g protein · 201g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.