We suggest lightly poaching dried apricots in simple syrup for this biscotti.
1/2 cup water
2/3 cup roughly chopped dried apricots
1 teaspoon anise seed
1 2/3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup sugar
1 teaspoon pure vanilla extract
1/4 cup finely chopped fresh anise, hyssop or fresh mint
1 tablespoon chopped orange zest
Meanwhile, toast the pistachios and anise seed. Spread the pistachios on a baking sheet and bake until lightly toasted, about 5 minutes--the nuts should be bright green. Set aside to cool. Leave the oven on. Heat a small saute pan over medium-low heat, add the anise seed, and toast lightly, stirring frequently, about 1 minute.
Combine the flour, baking soda, salt, and anise seed in a small bowl. In a large bowl, whisk together the eggs, sugar, vanilla, hyssop, and orange zest. Add the dry ingredients and toasted pistachios to the egg mixture and stir with a wooden spoon until well combined. (The dough is stiff and sticky--it may be easier to mix it with your hands.)
Divide the dough in half and place one half on one side of a baking sheet lined with parchment paper. Use your hands to form the dough into a chubby log about 12 inches long. (It's not necessary to smooth the surface of the dough, it will even out in the oven.) Repeat the process with the other dough half, leaving about 3 inches between the logs.
Bake for 35 minutes. Transfer to a wire rack and let cool for at least 10 minutes. Reduce the oven temperature to 300 degrees.
Using a serrated knife, cut the logs on the diagonal into 1/2-inch thick slices. Arrange the biscotti on a wire rack (or 2 racks if necessary) and place the racks directly on the oven rack. Bake the biscotti for a second time until golden brown, dry, and crisp; 10 to 15 minutes.
Remove the racks from the oven and let cool.
Ease of Preparation: Moderate
Preparation Time: 30 min
Cook Time: 1 hr
Recipe By: Michael Ableman
From: Fields of Plenty
Used with permission of Chronicle Books