Recipe for cooking apricot-almond biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Apricot-Almond Biscotti

1/2 c. butter
2/3 c. sugar
2 tsp. baking powder
1/4 tsp. ground cardamom or cinnamon
2 eggs
1 tsp. vanilla extract or flavoring
2 c. all-purpose flour
3/4 c. chopped almonds
3/4 c. finely snipped dried apricots
1 egg yolk (optional)
1 tsp. water (optional)

In lrg. mixing bowl, beat the butter with an electric mixer on med. speed for 30 seconds or until softened.  Add sugar, baking powder and cardamom or cinnamon. Beat until combined. Beat in the eggs and vanilla extract or flavoring. By hand, stir in any remaining flour with the almonds and apricots.  Divide the dough in half, If necessary. Cover and chill for 1 to 2 hours or until easy to handle.

Shape each portion into a 9-in. long log; place about 4 in.es apart on a lightly greased baking sheet. Flatten the logs slightly until about 2 in.es wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs.

Bake in a 375 degree F oven for 25 to 30 mins. or until a wooden pick inserted near the centers comes out clean. Cool on the baking sheet for about 1 hour.

With a serrated knife, cut each log diagonally into 1/2-in. thick slices. Lay the slices, cut side down, on an nonstick baking sheet. Bake in a 375 degree F oven for 8 mins. and then turn slices over; bake for an additional 8 to 10 mins. more until dry and crisp (do NOT under-bake). Cool on wire rack.

Makes approximately 32 slices.