Apricot-Almond Biscotti

This was a good recipe I found on recipegoldmine.com

1/2 cup butter
2/3 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon ground cardamom or cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds
3/4 cup finely snipped dried apricots
1 egg yolk (optional)
1 teaspoon water (optional)

In large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder and cardamom or cinnamon. Beat until combined. Beat in the eggs and vanilla extract. By hand, stir in any remaining flour with the almonds and apricots. Divide the dough in half, If necessary. Cover and chill for 1 to 2 hours or until easy to handle.

Shape each portion into a 9-inch long log; place about 4 inches apart on a lightly greased cookie sheet. Flatten the logs slightly until about 2 inches wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs.

Bake in a 375 degree F oven for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean. Cool on the cookie sheet for about 1 hour.

With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Lay the slices, cut side down, on an ungreased cookie sheet. Bake in a 375 degree F oven for 8 minutes and then turn slices over; bake for an additional 8 to 10 minutes more until dry and crisp (do NOT under-bake). Cool on wire rack.

Yields 32 slices.

  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: