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About the Recipe
Ingredients
1 cup almonds (roughly chopped)
1-1/2 cups pistachios
2 cups sugar
3 tsp vanilla extract
¼ cup Grand Marnier (orange liqueur)
¼ cup apricot brandy
5 eggs
2 Tbsp orange zest
1-1/2 sticks of butter (melted)
½ cup dried Craisins (dried cranberries)
½ cup dried apricots (chopped to the size of Craisins)
4-1/2 cups flour
3 tsp baking powder
½ tsp Kosher salt
Preparation
Step 1
Preheat oven to 325°F
Step 2
Place almonds and pistachios on a baking sheet (separated on one sheet, or on two separate sheets) and toast in oven for about ten minutes, mixing/turning nuts after about five or six minutes. Remove from oven, rough chop the almonds, and set the nuts aside.
Step 3
Increase oven temperature to 350°F.
Step 4
In a large bowl, combine flour, baking powder, and Kosher salt and set it aside.
Step 5
Using a stand mixer (and whisk attachment), combine sugar, melted butter, orange liqueur, apricot brandy, vanilla extract, and orange zest.
Step 6
Add eggs to the butter/sugar mixture and combine well.
Step 7
Add the flour mixture to the wet mixture a bit at a time and whisk until combined in the stand mixer.
Step 8
Fold in the nuts and fruits by hand.
Step 9
Divide the dough into four equal pieces.
Step 10
Using wet hands, make four logs (about 3”x12”), and place two each on a baking sheet lined with a silicone mat or parchment paper.
Step 11
Bake for 30 minutes at 350°F.
Step 12
Remove loaves from oven and when cool enough to handle, slice on a bias into 1”-thick pieces and lay them on their sides on the baking sheet.
Step 13
Bake the sliced biscotti for an additional 10-15 minutes (until golden brown).
Step 14
Remove to a cooling rack and enjoy!
Note: As an optional step, in the past I have dipped one end into melted chocolate (it could also be drizzled across the sides).
