Fruit and Nut Biscotti with Chocolate Drizzle

By courtneyepowell

Ingredients

• 1/2 c unsweetened dried blueberries
• 1/2 c roughly chopped dried apricots
• 1/2 c roasted pistachios
• 1 1/4 c whole-wheat flour
• 1 1/4 c all-purpose flour, plus more for dusting
• 1/4 t kosher salt
• 1 1/2 t baking powder
• 2 large eggs
• 1 egg white
• 1/4 c agave nectar
• 1/2 stick unsalted butter, melted and cooled
• 1/2 c packed brown sugar
• 1/2 t vanilla extract
• 1/4 c dark or semisweet chocolate chips

Details

Servings 32

Preparation

Step 1

Preheat oven to 350. Lightly coat a baking sheet with cooking spray. In a stand mixer or large bowl, combine blueberries, apricots, pistachios, flours, salt and baking powder;set aside.

In another large bowl, whisk together eggs, egg white, agave nectar, butter, brown sugar and vanilla.

Pour wet mixture into dry mixture in three equal parts, mixing well after each. Scrape down the bowl and mix until just incorporated. Turn dough out onto a floured surface and using floured hands, shape into two 12-in long logs, each measuring 3 in across. Slightly flatten logs with the palm of your hand, then transfer to prepared baking sheet.

Bake for 25 mins, remove from oven and cool for 10 mins, then slice crosswise into 1/4 in thick pieces. Return to the sheet and bake for 10 mins, flip over and bake 5-10 mins more or until lightly golden and crisp. Remove from the oven and cool on a wire rack.

In a small, microwave-safe bowl, heat chocolate on high for 30 seconds. Stir, then continue microwaving for 15-sec intervals, stirring after each, until chocolate is just melted. Spread about 1/2 t melted chocolate over each biscotti and cool before serving.