Almond Cranberry Apricot Biscotti |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 8 |
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These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good. Ingredients:
1 3/4 cups flour |
2 teaspoons baking powder |
1/3 cup chopped dried apricot |
1/3 cup dried cranberries |
1/3 cup sliced almonds |
2 eggs |
3/4 cup granulated sugar |
1/4 cup butter, melted |
2 1/2 teaspoons vanilla |
1 orange, rind of, grated |
Directions:
1. Mix flour and baking powder together& set aside.
2. In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
3. Add almonds, cranberries and apricots.
4. Add flour mixture to wet mixture.
5. The dough will be sticky.
6. Transfer onto a lightly floured work surface.
7. Divide dough into two pieces.
8. Flour your hands and roll one piece into a log almost the length of your cookie sheet.
9. Place on the cookie sheet and flatten to about 1/2 an inch.
10. Both logs should fit lengthwise on your cookie sheet.
11. Bake at 350°F for 20 minutes.
12. Remove from the oven and let rest 5 minutes.
13. Transfer to a cutting board and cut diagonally into 3/4 slices.
14. Stand cookies on their side and return to a 300 degree oven for 10 minutes.
15. Remove from the oven and flip each cookie onto the other side.
16. Bake another 10 minutes.
17. Let cool on a rack.
18. You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
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