APRICOT BISCOTTI
Make and share this Apricot Biscotti recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h20m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
- Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
- Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
- Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.
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Md Shohidul Islam
[email protected]I loved the combination of apricots and almonds in these biscotti. They were the perfect treat to enjoy with a cup of coffee.
Antoine Askew
[email protected]These biscotti were easy to make and they turned out great! I will definitely be making them again.
Frik Deklerk
[email protected]I'm not sure what I did wrong, but my biscotti turned out really crumbly. I think I might have overmixed the dough.
Mehar Ikram
[email protected]These biscotti were delicious! I loved the crispy texture and the apricot flavor.
Siyam ST
[email protected]The flavor of these biscotti was great, but they were a little too hard. I think I'll bake them for a few minutes less next time.
Anim Foster
[email protected]These biscotti were a little too dry for my taste. I think I'll add a little more butter next time.
Afrid Afrid
[email protected]I've made this recipe several times and it always turns out perfectly. It's my go-to recipe for biscotti.
FASHION NOVA
[email protected]These biscotti are the perfect afternoon snack or dessert. They're also great for gifting.
Jennifer Chirwa
[email protected]I made these biscotti for a holiday party and they were a huge success! Everyone loved them.
Gavin Bucher
[email protected]This recipe was easy to follow and the biscotti turned out great! I love the combination of apricots and almonds.
Donald Fraser
[email protected]These biscotti were a hit with my family! They were crispy on the outside and chewy on the inside, with a delicious apricot flavor. I used dried apricots, but I think fresh apricots would also work well.