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Biscotti with Apricots Recipe

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This recipe for Biscotti with Apricots is from Mom's Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c hazelnuts or walnuts
1/2 c unsalted butter, at room temperature
1 c sugar
Finely grated rind of 1 lemon
2 eggs
1 tsp vanilla extract
2 c plus 2 tbsp flour
1 tsp baking powder
1/4 tsp salt
2/3 c dried apricots, chopped
Directions:
Directions:
Preheat oven to 350º.

Spread hazelnuts on a baking sheet and toast in oven 8-10 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 at 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 10x2 " logs. Place on an ungreased baking sheet, at least 2" 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 to log to make 1" 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 ten minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for 1 week and freeze well.
Number Of Servings:
Number Of Servings:
20

 

 

 

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