Sarah Carey, editor in chief of Everyday Food with Martha Stewart, shares the recipe for a fruit- and nut-filled biscotti that's good enough to eat morning, noon, or night. Want more Martha? Download the December issue of Everyday Food for free, and then be sure to print out the biscotti recipe for keeps.
2 cups all-purpose flour, spooned and leveled
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter at room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped
- Preheat oven to 350ºF. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter, and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
- On a parchment-lined baking sheet, shape dough into two two-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers for up to one week.)
- Cookies, Desserts
- About 66 cookies
- Cook Time
- 45 minutes