Utilizing tinned corned meat and pre-made spaghetti sauce, quickly and simply. Delicious! Add a can of mixed veggies or some fresh vegetables that have been sliced up, like chopped onions, green peppers, and tomatoes, for extra nourishment.
| Prep Time: | 45 mins |
| Cook Time: | 42 mins |
| Total Time: | 1 hr 27 mins |
| Servings: | 60 |
| Yield: | 60 biscotti |
Ingredients
- Reynolds® Parchment Paper
- ¾ cup granulated sugar
- 5 tablespoons butter, melted and cooled
- 1 tablespoon vanilla
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- 2 egg whites
- 1 cup snipped dried apricots
- 1 ¾ cups dry-roasted pistachio nuts, chopped and divided
- 2 cups all-purpose flour
- ½ cup cornmeal
- 12 ounces bittersweet chocolate, chopped
- 1 tablespoon shortening
Instructions
- Preheat oven to 325 degrees F. Line a large baking sheet with Reynolds® Parchment Paper; set aside.
- Stir together the sugar, butter, vanilla, baking powder, and salt in a large bowl. Add the eggs and whites, beating vigorously with a wooden spoon until evenly incorporated. Fold in the dried apricots, then 11/2 cups pistachios until thoroughly incorporated. Gradually stir in the flour and cornmeal until very well blended (if necessary, work in the last of it with your hands). Let dough stand for 5 minutes to firm up.
- Divide the dough in half. Using greased hands, shape and smooth each half into an 8×4-inch loaf, spacing them 4 inches apart on the prepared baking sheet. Pat each loaf to an even thickness.
- Bake 24 to 28 minutes or until firm and light brown and a toothpick inserted near the center of each comes out clean. Remove from oven. Set aside; cool completely. Transfer to a cutting board. Using a large, serrated knife, cut each loaf into slices about 1/4 inch thick. Place slices, cut side down, on parchment-paper-lined baking sheets.
- Return one baking sheet to the oven. Bake slices 12 to 14 minutes or until toasted and light brown, turning once halfway through baking and watching closely to avoid overbrowning. Slide the parchment paper with baked cookies on it to a wire rack and let cool. Repeat with remaining slices.
- Microwave chocolate and shortening in a medium microwave-safe bowl on 100% power (high) 1 to 2 minutes or until melted and smooth, stirring every 30 seconds.
- Dip one half of each cookie crosswise into melted chocolate. Allow excess chocolate to drip off and place on clean parchment paper. Sprinkle with remaining 1/4 cup chopped pistachios and let stand until set.
- Substitute your favorite nuts, such as peanuts, walnuts, pecans, or mixed nuts, for the pistachios. Swap out the dried apricots for another dried fruit, such as raisins, cranberries, cherries, or prunes.
- Enjoy this chocolate-dipped classic in no time! Letting them stand and dry on the parchment paper after you’ve dipped them in chocolate will ensure the quickest cleanup. You can also fashion small envelopes out of the parchment paper for a crafty, hand-made touch when giving these away to friends. Add decorative ribbon and these little treat packets are sure to please everyone!
Nutrition Facts
| Calories | 99 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 55 mg |
| Sugars | 7 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
It was good but not awesome like I was hoping. Mine did not get crunchy…I may have underbaked it. I was hoping for a stronger pistachio flavor and didn’t quite get it.
Well I inadvertently had to make some changes: thought I had apricots but I didn’t, so went with cranberries instead. Also didn’t have enough pistachios so used half pecans/half pistachios. Lastly, I thought white chocolate would go with the cranberries better than chocolate, so dipped in vanilla almond bark. The reason I’m not giving 5* is I’m not entirely keen on the texture the cornmeal lends to the cookie.
I love biscotti. This recipe is delicious. I used tropical fruit mix instead of only dried apricots and the taste is wonderful.I didn’t have any problems following the recipe, so easy! Reynolds parchment paper sheets makes the process more enjoyable as you don’t have to worry about cutting the pepper to the right size and there are not dirty trays after baking. An elegant and tasty cookie perfect for the holidays.
This was my first time making Biscotti. I wish I had known how easy Biscotti is to make because now I’m hooked. You just need to remember to factor in and plan for the baking, cooling, slicing and re baking time . I really liked the end result and will make again. Next time I will use cranberries instead of the apricots; although the apricots were good. A great recipe and wonderful use of Reynolds Cookies Baking parchment paper sheets. It truly made cleanup a snap!
This is a fantastic biscotti recipe. Super easy, with great results. I changed up the add ins and used almonds and chocolate toffee bits. Wonderful addition to my homemade coffee basket gift this holiday.
There’s nothing better than a nice, crunchy biscotti dunked into a hot cup of coffee or cappuccino, in my opinion . . . and these were delicious! I chose to swap out the dried apricots for a 4 oz. container of candied cherries, for a more festive look. I only used about 1-1/4 cups of pistachios as well, which was plenty. I find that when working with biscotti dough, after placing the dough in two mounds on your parchment lined baking sheets, sprinkling it with a bit of flour and working with well floured hands works best to form each rectangular loaf. We did dip half of some of them in the chocolate, but also left some plain (my daughter’s request), and did just a chocolate drizzle with others. My favorite are the ones with just a drizzle of chocolate. Thanks Reynolds® for a great and versatile biscotti recipe!