Apricot Biscotti
Source of Recipe
Internet
List of Ingredients
3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
3 eggs
2/3 cup
sugar
1 tsp. vanilla
1/2 cup chopped dried apricots
*1/3 cup sliced almonds, chopped
1 tbsp. reduced-fat (2%) milk
*Other chopped dried fruits, such as dried cherries, cranberries or blueberries, may be substituted.
Recipe
Preheat oven to 350*. Lightly coat cookie sheet with nonstick cooking spray. Combine flour, baking soda and salt in med. bowl; set aside. Beat eggs, sugar and vanilla in large bowl with electric mixer at med. Speed until combined. Add flour mixture; beat well. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4-6 times. Roll dough into 20" log; place on prepared cookie sheet. Brush dough with milk. Bake 30 min. or until firm to touch. Remove from oven; cool 10 min. Diagonally slice into 30 biscotti. Place slices on cookie sheet. Bake 10 min.; turn and bake an additional 10 min. Cool on wire racks. Store in airtight containers. Makes 30 cookies
Note: You may need to bake these longer than suggested. Just keep returning them to the oven until they feel dry.
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