Apricot- Pistachio Biscotti

 There is no excuse to eat a store bought cookie! A few different ingredients and you have a very happy mouth while you eat this with a cup of coffee or tea.  You can easily double the recipe and have enough for this week and that crazy week after. Happy baking!

Apricot- Pistachio Biscotti                             Yield: 36 cookies

¾ cup sugar

5 Tble unsalted butter, melted

1 Tble rum extract

1 tsp baking powder

½ tsp salt

2 whole eggs

2 egg whites

1 cup chopped dried apricots

1 cup chopped pistachios

2 ½ cups flour

1.) Preheat oven to 325*.  Chop your pistachio nuts in a food processor until you get a medium chop; set aside.  I like to cut my apricots with scissors, do this and set the apricots aside.

2.) In a large bowl, combine the sugar, melted butter, rum extract, baking powder, salt and eggs.  Fold in the nuts and apricots.  Stir in the flour a cup at a time.  Making sure to incorporate it well.

3.) Divide the dough in half.  On a baking sheet put the dough into two long rows, about 9 inches long by 3 inches wide.  Use your hands, you can always go back and smooth out the dough last.

4.) Bake the logs for 25 minutes, or until they are golden on top.  Let them cool, but do not turn off the oven.  Once they are cool to the touch, carefully slice them with a bread knife.  You want them to be about ¼ inch thick. Place the slices on their side on the cookie sheet.  You may have to use a second cookie sheet to fit them all.  Bake for another 15 minutes. Let cool.

5.) You are ready to serve them once they are cool, or package them.  They keep for up to two weeks at room temperature in an air tight container.  Or freeze them for up to two months!