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Apricot Biscotti

Diabetic.Foodie's picture
Ingredients
  All purpose flour 3 Cup (48 tbs)
  Baking soda 1 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sugar 2⁄3 Cup (10.67 tbs)
  Eggs 3
  Vanilla 1 Teaspoon
  Chopped dried apricots 1⁄2 Cup (8 tbs)
  Sliced almonds 1⁄3 Cup (5.33 tbs), chopped
  2% milk 1 Tablespoon
Directions

1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
2. Combine flour, baking soda and salt in medium bowl; set aside.
3. Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
5. Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Diagonally slice into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire racks. Store in airtight container.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Snack
Method: 
Baked
Dish: 
Cookie
Interest: 
Holiday, Healthy
Ingredient: 
Apricot
Preparation Time: 
20 Minutes
Cook Time: 
50 Minutes
Ready In: 
70 Minutes

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