Last Call

One last biscotti recipe.  As I mentioned before, the dried apricot and pistachio cookies at Zinc Bistro were the impetus for my biscotti experiments; here's my version of that variation.  Unlike the ZB recipe, though, mine incorporates some whole wheat flour for a little extra color and flavor.

Skinny Biscotti

Variation 4 - Apricot and Pistachio

4 egg whites
1/4 cup granulated sugar
1/4 cup brown sugar
1/2 cup unbleached all-purpose flour
1/4 cup whole wheat flour
1/4 cup dried apricots, roughly chopped*
1/4 cup pistachio meats (roasted but not salted)
1 teaspoon almond extract
1/2 teaspoon vanilla extract

*If the dried apricots are not particularly soft, partly rehydrate them by soaking in liquid.  I suggest orange juice, apricot nectar, triple sec, or apricot brandy.  Don't chop them too finely or they may burn during the second baking.

Preheat the oven to 350 degrees.  Line a loaf pan with aluminum foil or parchment paper and set it aside.

Beat the egg whites with an electric mixer until they start to hold stiff peaks.  Gradually beat in the two types of sugar until the resulting meringue holds stiff, glossy peaks.  Fold in the remaining ingredients gently until thoroughly blended.

Spoon the mixture into the pan, smoothing the top, and bake 25-30 minutes or until golden.  Cool the loaf in the pan on a rack for 15 minutes; while it's cooling, reduce the oven temperature to 300 degrees.

After 15 minutes, while the loaf is still slightly warm, gently turn it out of the pan and remove the foil or paper.  Use a serrated knife to cut the loaf crosswise into 1/8" thick slices.  Arrange them on greased cookie sheets.  Bake each sheet of cookies for 20 minutes.  The edges should be golden and starting to crisp.  Cool the cookies on racks; they will become crisper as they cool.  Store in an airtight container.

"Then their father Israel said to them, 'If it must be, then do this: Put some of the best products of the land in your bags and take them down to the man as a gift—a little balm and a little honey, some spices and myrrh, some pistachio nuts and almonds.'"  ~Genesis 43:11