"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Apricot-Almond Biscotti Recipe

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This recipe for Apricot-Almond Biscotti, by , is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Critchfield
Added: Thursday, December 15, 2005


1/3 c oleo softened
2/3 c sugar
2 tsp baking powder
tsp cinnamon
2 eggs
1 tsp vanilla
2 c flour
c silvered almonds
c dried apricot, snipped into small pieces

In medium bowl, beat oleo until fluffy. In separate small bowl, mix sugar, baking powder, cinnamon. Add two eggs to oleo and beat. Then beat in mixed dry ingredients and vanilla. Beat 1 cup of flour in. Now with spoon work second cup of flour into mix. Very firm batter. Can use hands to work in last cup of flour if one wishes. Now work in apricot pieces and then silvered almonds.

Divide in half and form into two oval loaves. Bake on a cookie sheet lined with parchment paper. Bake at 375 for 30 minutes or until cake taster indicates loaves are done. Let cool completely.

Cut into slices and lay out on same cookie sheet, with parchment paper discarded. Bake at 325 for 8 minutes. Turn over and bake another 8 minutes. When cool, store in airtight container. Great with coffee or tea.




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