Apricot Biscotti Recipe
Ingredients
| All purpose flour | 3 Cup (16 tbs) | |
| Baking soda | 1 1/2 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Sugar | 2/3 Cup (16 tbs) | |
| Eggs | 3 | |
| Vanilla | 1 Teaspoon | |
| Dried apricots | 1/2 Cup (16 tbs), chopped | |
| Sliced almonds | 1/3 Cup (16 tbs), chopped | |
| Milk fat | 1 Tablespoon |
Directions
1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
2. Combine flour, baking soda and salt in medium bowl; set aside.
3. Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
5. Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Diagonally slice into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire racks. Store in airtight container.
2. Combine flour, baking soda and salt in medium bowl; set aside.
3. Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
5. Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Diagonally slice into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire racks. Store in airtight container.
Chef
