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Apricot Biscotti
At a Glance
- Prep
- 45 minutes
- Cook
- 60 minutes
- Total
- 1 hr 20 min
- Servings
- 40.00 biscotti, serving(s)
Categories
- Dessert
Cuisine
- Italian
Cooking Method
- Bake
Difficulty
- Medium
Dietary
- Vegetarian
Servings & Nutrition
Original recipe serves 40. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Apricot Biscotti brings together 1 1/2 cups dried apricots, 2 cups flour, 1 cup sugar in a practical dish for home cooking. It takes about 1 hr 20 min to prepare and cook. It makes approximately 40 servings.
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Ingredients
- 1 1/2 cups dried apricots
- 2 cups flour
- 1 cup sugar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 eggs
- 1 tablespoon orange zest
- 1 teaspoon vanilla
- 1 teaspoon water
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Instructions
Chop the apricots.
Sift flour, sugar, baking soda, and salt into a medium bowl.
In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
Fold in apricots.
In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.
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