Apricot Almond Biscotti
Apricot Almond Biscotti
A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!
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30 min
Prep Time
1 hr 40 min
Total Time
36
cookies Ingredients
2 cups all-purpose flour
1 teaspoon baking powder
14 teaspoon salt
1 cup sugar
12 cup Land O Lakes® Butter, softened
34 teaspoon almond extract
1 cup dried apricots, chopped
34 cup chopped slivered almonds, toasted
Powdered sugar
How to make
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STEP 1
Heat oven to 350°F.
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STEP 2
Stir together flour, baking powder and salt in bowl. Set aside.
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STEP 3
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.
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STEP 4
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.
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STEP 5
Reduce oven to 300°F.
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STEP 6
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.
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STEP 7
Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.
Tip #1
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.
Tip #2
Use Mediterranean variety of dried apricots for best results. You'll find them in the baking section of large supermarkets.
100 Calories
4 Fat (g)
20 Cholesterol (mg)
60 Sodium (mg)
14 Carbohydrates (g)
0 Dietary Fiber
2 Protein (g)
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