APRICOT ALMOND BISCOTTI
Make and share this Apricot Almond Biscotti recipe from Food.com.
Provided by Derf2440
Categories Dessert
Time 1h35m
Yield 36 biscotti
Number Of Ingredients 10
Steps:
- preheat oven to 350f degrees.
- In a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
- Make a well in centre of flour mixture.
- Drop in eggs, egg whites, margarine and almond extract, whisk until blended.
- Stir in dry ingredients until combined.
- Form dough into a ball.
- Place on a baking sheet.
- With slightly wet hands, form dough into a 16 inch long log.
- Flatten log to 1 inch thickness.
- Bake until light brown and cracked on top, about 30 minutes.
- Cool log on baking sheet for 10 minutes.
- Reduce oven temperature to 325f degrees.
- Place warm log on cutting board.
- Using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
- Arrange on baking sheet.
- Bake 20 to 25 minutes or until pale golden brown.
- Cool biscotti on baking sheet (biscotti will harden while cooling).
- Store biscotti in an airtight container to maintain crispness.
- variation: Substitute golden raisins or dried cranberries for the apricots.
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Hi_Hello
[email protected]These biscotti were a bit too bland for my taste. I think I'll try adding some spices to the batter next time.
JustaCloud_
[email protected]I would have liked the biscotti to be a bit sweeter. Maybe next time I'll add a little more sugar to the batter.
cody Painter
[email protected]Overall, I thought these biscotti were just okay. They weren't bad, but they weren't anything special either.
Amari Ethopia
[email protected]The flavor of these biscotti was good, but the texture was a bit too crumbly for my taste.
Hamza Hh
[email protected]I tried this recipe twice, and both times the biscotti turned out too soft. I'm not sure what I'm doing wrong.
Badea- Collins
[email protected]I'm not sure what went wrong, but my biscotti came out really dry. I think I might have overbaked them.
Nwoye Basil
[email protected]I added a little bit of orange zest to the batter, and it gave the biscotti a really nice citrusy flavor.
Jessica Wright
[email protected]These biscotti are super easy to make, and they're a great way to use up leftover apricots.
October Worley
[email protected]I'm not a huge fan of apricots, but I really enjoyed these biscotti. The almond flavor really shines through.
Terku Oman
[email protected]These biscotti are a great make-ahead snack. I made a batch on the weekend and they're still just as delicious a few days later.
Abdul Samad
[email protected]I love biscotti, and these apricot almond ones are some of the best I've ever had. The flavors are perfectly balanced, and the texture is just right.
Perfect Piano
[email protected]Apricot and almond? Who would have thought? But it works! These biscotti were a delightful treat, and I'm already planning to make them again for my next brunch.
Samir Ahmed
[email protected]I followed the recipe exactly and the biscotti came out perfectly. They were crispy and flavorful, and the apricot and almond combination was divine. Highly recommend!
gabriela rodrigues
[email protected]These biscotti were a hit at my party! Everyone loved the unique flavor and the crunchy texture. I'll definitely be making them again for future gatherings.
Reed Mayhew
[email protected]I was a bit skeptical about the apricot and almond combination, but I was pleasantly surprised! The flavors worked really well together, and the biscotti were the perfect balance of sweet and nutty. Definitely a new favorite!
NoahNo Face
[email protected]These biscotti turned out amazing! The apricot and almond flavors complemented each other perfectly, and the texture was spot-on - crispy on the outside and chewy on the inside. I'll definitely be making these again!