Apricot Almond Biscotti
Shared with me by: Dee S (friend)
Ingredients
- 1/2 c. butter
- 2/3 c. sugar
- 2 eggs
- 1 t. vanilla
- 2 c. all-purpose unbleached white flour
- 2 t. baking powder
- 1/4 t. cinnamon
- 3/4 c. finely chopped dried apricots
- 3/4 c. chopped almonds
- 1 egg yolk mixed with 1 t. water (optional)
Instructions
In large mixing bowl, with an electric mixer, beat the butter until softened; add sugar. Beat in eggs and vanilla. By hand, stir in flour, baking powder, and cinnamon until dough is stiff. Fold in apricots and almonds.
Chill dough, covered, for 1-2 hours.
Divide dough in half and on a slightly greased cookie sheet, shape 2 slightly flattened logs about 7 x 5-inches each. If desired, for a shiny surface, stir together egg yolk and water and brush onto the logs.
Bake in a 375 degree oven for about 25 minutes. Cool on wire rack for 10 minutes.
With a serrated knife, cut each log into 1-inch thick slices. Lay the slices cut side down on a clean ungreased cookie sheet.
Reduce oven temp. to 300 degrees. Bake for 8 minutes and turn slices over and bake for an additional 8 minutes. Cool on wire rack.
Store in an airtight container for about a week or freeze up to 6 months.