Apricot Almond Biscotti
A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!
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How to make
Heat oven to 350°F.
Stir together flour, baking powder and salt in bowl. Set aside.
Combine sugar, butter and almond extract in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Continue beating, adding eggs one at a time, until creamy. Stir in apricots and almonds. Gently stir in flour mixture just until dough forms.
Divide dough in half. Shape each half of dough on lightly floured surface into 12x1 1/2-inch log. Place logs about 4 inches apart onto lightly greased large cookie sheet. Flatten each log to 2-inch width. Bake 25- 30 minutes or until logs begin to crack and edges begin to brown. Let stand 10 minutes on cookie sheet.
Reduce oven to 300°F.
Carefully cut logs diagonally into 1/2-inch slices with serrated knife. Place slices onto same cookie sheet, cut-side down. Bake 20-25 minutes, turning once, or until crisp and very light brown on both sides. Place onto cooling racks. Cool completely.
Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.
To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.
Use Mediterranean variety of dried apricots for best results. You'll find them in the baking section of large supermarkets.
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