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Apricot-Pistachio Biscotti

Recipe photo courtesy of Romulo Yanes

Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.

Source: Everyday Food, December 2013
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Ingredients

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109
  • sundevilpeg1
    8 NOV, 2017
    Either use anise seed rather than fennel seed, or skip it altogether and use about a half-teaspoon of almond extract. Great foil for both the apricots and, surprisingly, the pistachios.
    Reply
  • Jenniferf8
    16 APR, 2014
    I just made these for Easter Brunch this weekend and they are wonderful! The only thing that I did differently, is that I dipped the bottoms in white chocolate.
    Reply
    • ALR9464459DW
      22 AUG, 2017
      Mine fell apart when I tried to cut them. What did I do wrong? I followed the recipe exactly but the logs were full of cracks when I put them in the oven.

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