Apricot Biscotti Recipe (from Better Homes and Gardens 1994)
- 1/3 cup butter
- 2/3 cup sugar
- 2 teaspoons baking powder
- 2 eggs
- 1 teaspoon finely shredded lemon peel
- 1/4 teaspoon almond extract
- 2 cups flour
- 3/4 cup snipped dried apricots
- 3/4 cup light raisins
- 1 beaten egg yolk
- 1 tablespoon milk
Add sugar and baking powder;beat until combined.
Beat in eggs, lemon peel and almond extract until combined.
Beat in flour, stir in flour and fruit.
DIVIDE dough into thirds. With lightly floured hands, shape each portion into a 12" roll. Place rolls 3 inches apart on a lightly greased cookie sheet. FLATTEN slightly to a 1 1/2" width. Combine egg yolk and milk and brush on rolls.
BAKE at 375 degrees 15-20 minutes or until lightly browned. Cool on cookie sheet for one hour.
TRANSFER to a cutting board. Cut each loaf crosswise into 3/8" thick slices.
Lay slices cut side down, on cooking sheet. Bake at 325 for 5 minutes. Turn slices to other side, bake about 5 minutes more or until crisp and dry.
Cool. makes about 90.
Note: I drizzled mine with melted white chocolate after this photo. I also added more apricot and did not use raisins.
Made Apricot biscotti today, very easy recipe. Snipped over a cup of dried apricots. Added lots of lemon and orange rind too. A squirrel got the last of the apricots, I am trying not to store too much stuff. I recommend them highly.
This is how they look just after they are baked.....they cool, are cut and baked again.