Cookie Recipes
Apricot-Almond Biscotti
Yield: 32 slices
Ingredients
- 1/2 cup butter
- 2/3 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon ground cardamom or cinnamon
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 cup chopped almonds
- 3/4 cup finely snipped dried apricots
- 1 egg yolk (optional)
- 1 teaspoon water (optional)
Instructions
- In a large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds or until softened. Add sugar, baking powder and cardamom or cinnamon. Beat until combined.
- Beat in the eggs and vanilla extract. By hand, stir in any remaining flour with the almonds and apricots.
- Divide the dough in half, If necessary. Cover and chill for 1 to 2 hours or until easy to handle.
- Shape each portion into a 9 inch long log; place about 4 inches apart on a lightly
greased cookie sheet. Flatten the logs slightly until about 2 inches wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs.
- Bake at 375 degrees F for 25 to 30 minutes or until a wooden pick inserted near the centers comes out clean.
- Cool on the cookie sheet for about 1 hour.
- With a serrated knife, cut each log diagonally into 1/2-inch thick slices. Lay the slices, cut side down, on an ungreased cookie sheet.
- Bake at 375 degrees F for 8 minutes and then turn slices over; bake for an additional 8 to 10 minutes more until dry and crisp (do NOT under-bake).
- Cool on a wire rack.