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Pistachio Apricot Biscotti

by taste2016 August 2, 2017
DESSERT

PISTACHIO APRICOT BISCOTTI

BY CHEF PIERRE ABI HAYLA
Makes 120 pieces | Prep/cooking 30 mins
INGREDIENTS
  • 100g dried apricots
  • 100g butter
  • 230g sugar
  • 150g eggs
  • 125g hazelnuts
  • 125g pistachios
  • 250g flour
PREPARATION

1. Cut the apricots in small cubes.

2. In a mixing bowl, mix well the butter and sugar until it becomes white.

3. Then start by adding the eggs one by one, add the hazelnuts, pistachios and the flour, and finish by adding the apricots.

4. Preheat the oven to 170⁰°C.

5. Using a piping bag pipe a 4cm (boudins shape).

6. Bake for 30 minutes, and then cut the biscuits in 6mm slices.

chef pierre abi hayladessertDried ApricotsHazelnutsPistachios
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Taste & Flavors
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  • ART DE VIVRE
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    • Column1
      • Chicken & Poultry
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      • Lebanese
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Taste & Flavors
  • WHAT’S NEW
    • Column1
      • NEWS
      • GOURMET AGENDA
  • EAT & DRINK
    • Column1
      • EGYPT
      • JORDAN
      • KUWAIT
      • LEBANON
      • OMAN
      • QATAR
      • SAUDI ARABIA
      • UAE
      • Others
    • Column2
      • T&F’S PICKS
  • People
    • Chefs
    • Experts
    • T&F’s friends
  • ART DE VIVRE
    • Health & Wellbeing
    • Tips
    • Table setting
    • Savoir Vivre
    • Garden Flavors
  • Recipes
    • Column1
      • Chicken & Poultry
      • Meat
      • Seafood
      • Salads
      • Sauces
    • Column2
      • Lebanese
      • Gourmet
      • Quick & Easy
      • Step by Step
      • In Season
      • Compilations
    • Column3
      • Vegetarian
      • Healthy
      • Gluten Free
      • Sugar Free
    • Column 4
      • Desserts
      • Drinks
      • Special Occasion
      • Holidays
      • Kid’s Corner
      • Videos
  • ON THE MARKET
    • Products
    • Books