Apricot Almond Biscotti
This Apricot Almond Biscotti recipe blends almonds and apricots to make a delicious combination for a delightful tasting cookie.
It will keep for several days on a plate at room temperature. For longer storage of up to 2 or 3 weeks store in an airtight container at room temperature. If you want to keep them fresh for months then place the sealed container in the freezer.
This recipe for calls for almonds and dried apricots, use the freshest and highest quality you can find and you will be delighted with the results. Click here to read more about ingredients.
Tip: If you don't have apricots, you can play around and try other dried fruits, of course in won’t be Apricot Almond Biscotti anymore, but who cares because it will still taste great.
APRICOT ALMOND BISCOTTi recipe
Adapted from a recipe in Gourmet Magazine.
- 2 cups all purpose flour
- 3/4 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 stick (1/4 cup) cold unsalted butter, cut into small
- 2 large eggs, lightly beaten
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1 cup whole almonds with skins (5 1/2 oz.), toasted and
- 1 cup dried apricots (6 oz.), quartered
- 1 large egg yolk beaten with 1 tablespoon water for egg wash
- Position one of your oven racks in the center of your oven.
Preheat oven to 350° F. Line a baking sheet with parchment paper or a
non-stick baking liner and set aside.
- Whisk together the flour, sugar, baking
powder, and salt in a bowl. Then blend in the butter with a pastry blender or your fingertips
until mixture resembles coarse meal. Or you can place the mixture in a food processor and pulse until butter is cut in.
- Add whole egg, milk, and extracts. Stir with a fork
until a soft dough forms, then knead in the almonds.
- Divide dough between 2 sheets of wax paper, then form into 2
equal mounds and flatten each mound into a 5-inch disk.
- Put half of apricots in center of 1 disk and fold dough over
apricots to enclose them (use wax paper as an aid if necessary), then transfer
to a baking sheet.
- Form into a 14" by 2 1/2-inch log lengthwise on 1 side of
baking sheet, spreading dough with wet hands.
- Make another log with remaining dough and apricots,
arranging it about 4 inches from first log.
- Brush logs with egg wash and place the baking sheet on the
center rack of your oven and bake for about 20 minutes.
- Cool on baking sheet on a cooling rack 20 minutes.
- Reduce oven temperature to 300°F while logs cool.
- Carefully transfer baked logs to a cutting board. Using a
serrated knife, cut the logs on a slight diagonal into 1/2-inch thick
slices. Place back on cookie sheets, in
upright position and return to oven and bake for an additional 30 minutes until
they are crisp.
- Transfer the to wire rack
- Store in an air tight container to maintain freshness.
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