Apricot Almond Biscotti

Perfect for tea time, these apricot and almond biscotti are sure to be a hit!

Serves: 2 1/2 dozen

Prep Time: 10 min

Cooking Time: 40 min

Total:  50 min

Ingredients

3 cups flour
2 tsp. baking powder
2 eggs, lightly beaten
3/4 cup butter, softened
3/4 cup sugar
2 tsp. vanilla extract
1 tsp. orange zest
1 tsp. almond extract
1 1/2 cups finely chopped dried apricots
1/2 cup almond slivers, toasted

Directions

1. In a bowl, combine flour, baking powder and salt.
2. In another bowl cream butter and sugar until smooth and creamy.  Add eggs, one at a time, beating until combined.  Stir in almond extract and orange zest.
3. Add almonds and apricots and mix well.
4. Gradually add dry mixture to the wet, stirring until a dough forms.
5. Divide dough in half, then shape two logs, about 8 inches long, on a parchment paper lined baking sheet.  They should be 2 inches apart, to make room for spreading.
6. Bake in a preheated oven at 325 F for 30-35 minutes, until golden.
7. Remove from oven, let cool for 5 minutes and cut into 1/2 inch slices with a sharp knife.
8. Spread cookies so that they are not touching one another and return to oven to dry for another 15 minutes.
9. Transfer to a wire rack and cool.
10. Store in an airtight container.

Recipe from The 250 Best Cookie Recipes (2001, p.88).