Now isn’t *that* a match made in heaven?!
I feel bad because it’s been challenging getting new posts up as regularly as I normally would. I could blame it on travel schedules, the new job, and the continual process of settling into the new house. And all of that is 100% true. But you know the real reason?? I’ve just had trouble finding recipes that taste as good as they should when I make them. It’s not that I haven’t been baking and cooking, but rather that the recipes I’ve tried in the last month have all been fairly underwhelming—and not something I want to share with you.
Until this, that is.
I don’t know why I’ve been slightly obsessed with the idea of biscotti lately. It’s off-season, to be honest…more of a fall and winter food in my mind. But for some strange reason every time I see a new biscotti flavor combo, I’m smitten. So I finally decided to try a new one out. There was an orange, apricot, and almond recipe I’d been wanting to try, but I swapped in pistachios (and toasted them for more flavor) since that’s what I had on hand.
I was pretty skeptical about the recipe not having any fats, or any liquid except the egg and orange juice. But the more I thought about it, it made sense…a fat would make it more moist and soft, and that’s the opposite of a good biscotti. The orange zest and juice bring a brightness here, while the apricots bring the sweet. I’m glad it’s only lightly sweet, since that lets the fruit flavors really linger on your tongue. This one’s a winner for sure.