Almond Apricot Biscotti
From midgelet 14 years agoIngredients
- 2 cups all-purpose flour shopping list
- 3/4 cup sugar shopping list
- 1 and 1/2 teaspoons baking powder shopping list
- 1/2 teaspoon salt shopping list
- 1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces shopping list
- 1 whole large egg, lightly beaten shopping list
- 1/3 cup whole milk shopping list
- 1/2 teaspoon vanilla extract shopping list
- 1/4 teaspoon almond extract shopping list
- 1 cup whole almonds with skins (5 and 1/2 oz), toasted and cooled shopping list
- 1 cup dried apricots (6 oz), quartered shopping list
- 1 large egg yolk beaten with 1 tablespoon water for egg wash shopping list
- parchment paper shopping list
How to make it
- Preheat oven to 350°F.
- Whisk together flour, sugar, baking powder, and salt in a bowl.
- Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
- Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in 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 parchment-lined baking sheet.
- Form into a 14 by 2 and 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 bake in middle of oven until pale golden and firm, about 20 minutes.
- Cool on baking sheet on a rack 20 minutes.
- Reduce oven temperature to 300°F while logs cool.
- Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch wide slices with a large heavy knife.
- Line baking sheet with a clean sheet of parchment.
- Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool).
- Transfer biscotti to rack to cool.
- Makes about 5 and 1/2 dozen.
People Who Like This Dish 3
- momo_55grandma Mountianview, AR
- spinach1948 Dorchester-Boston, MA
- quaziefly ALL POINTS
- choclytcandy Dallas, Dallas
- petsitter75 Indianapolis, IN
- midgelet Whereabouts, Unknown
- Show up here?Review or Bookmark it! ✔
The Rating
Reviewed by 3 people-
Awsome! luv this recipe high5 thanks
momo_55grandma in Mountianview loved it -
This great, My grandmother when I was a child made these. This brings back memories.
5 from me.
EDspinach1948 in Dorchester-Boston loved it
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