Almond Apricot Biscotti Recipes

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APRICOT ALMOND BISCOTTI



Apricot Almond Biscotti image

A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!

Provided by Land O'Lakes

Categories     Shaped     Slice and Bake     Apricot     Almond     Biscotti     Snack     Nut     Fruit     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup , Land O Lakes® Butter softened
3/4 teaspoon almond extract
2 large Land O Lakes® Eggs
1 cup dried apricots, chopped
3/4 cup chopped slivered almonds, toasted
Powdered sugar

Steps:

  • Heat oven to 350°F.
  • Stir together flour, baking powder and salt in bowl. Set aside.
  • Combine sugar, butter and almond extract in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Continue beating, adding eggs one at a time, until creamy. Stir in apricots and almonds. Gently stir in flour mixture just until dough forms.
  • Divide dough in half. Shape each half of dough on lightly floured surface into 12x1 1/2-inch log. Place logs about 4 inches apart onto lightly greased large cookie sheet. Flatten each log to 2-inch width. Bake 25- 30 minutes or until logs begin to crack and edges begin to brown. Let stand 10 minutes on cookie sheet.
  • Reduce oven to 300°F.
  • Carefully cut logs diagonally into 1/2-inch slices with serrated knife. Place slices onto same cookie sheet, cut-side down. Bake 20-25 minutes, turning once, or until crisp and very light brown on both sides. Place onto cooling racks. Cool completely.
  • Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.

Nutrition Facts : Calories 100 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

APRICOT AND ALMOND BISCOTTI



Apricot and Almond Biscotti image

Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!

Provided by Lora

Categories     Dessert

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
4 Tablespoons butter (room temperature)
2 large eggs
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice
½ teaspoon vanilla extract
1 cup whole almonds (toasted and coarsely chopped)
1 cup dried apricots (chopped)
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Remove enough zest from one large orange to make 1 tsp. set aside.
  • Squeeze the orange to obtain 2 teaspoons of orange juice.
  • Combine the flour and baking powder in a medium bowl and mix together thoroughly.
  • In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
  • Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
  • Let the dough rest a couple of minutes in the mixer bowl.
  • Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
  • Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
  • Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
  • Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
  • Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
  • Bake 7 minutes, flip biscotti, and bake 7 minutes more.
  • Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

AMAZING APRICOT AND TOASTED ALMOND BISCOTTI



Amazing Apricot and Toasted Almond Biscotti image

A delicious and easy recipe for Roberto's apricot and toasted almond biscotti

Provided by Marilena Leavitt

Categories     Dessert

Time 1h15m

Yield 60 pieces

Number Of Ingredients 12

2 ¾ cups All-purpose flour
1 ½ cups sugar
1 stick chilled unsalted butter, cut into small pieces
2½ tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
1⅔ cups whole almonds, toasted
3½ oz. white chocolate (or good quality white chocolate chips)
2 large eggs
¼ cup plus 1 TBSP. apricot- flavored brandy (like Jacquins's)
2 tsp almond extract
6 oz. dried apricots, diced

Steps:

  • Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
  • Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
  • Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
  • While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
  • Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
  • Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

CHEF JOHN'S ALMOND BISCOTTI



Chef John's Almond Biscotti image

My version is pretty straightforward--a classic Italian dipping cookie. But you can add hazelnuts, pistachios, and any type of dried fruit. Or dip them in dark chocolate.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 2h

Yield 15

Number Of Ingredients 12

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon fine salt
3 tablespoons unsalted butter, room temperature
1 cup white sugar
1 tablespoon white sugar
1 tablespoon olive oil
2 large eggs
¼ teaspoon vanilla extract
¾ teaspoon almond extract
½ cup whole roasted almonds
½ cup chopped roasted almonds

Steps:

  • Whisk flour, baking powder, and salt together in a mixing bowl.
  • Place butter, 1 cup plus 1 tablespoon sugar, olive oil in a separate mixing bowl. Mix together thoroughly until mixture has a creamy texture. Add 1 egg; mix into butter/sugar mixture. Whisk in 2nd egg, vanilla extract, and almond extract; whisk until smooth. Add flour mixture. Mix until flour is incorporated. Add whole almonds and chopped almonds; mix in evenly. Cover bowl with plastic wrap; refrigerate 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with a silicone mat.
  • Divide dough in half. Place each half on a length of plastic wrap and shape into a log. Wrap with the plastic wrap and press into a shape about 3 or 4 inches wide and about 1/2 inch high. Transfer both pieces to prepared baking sheet leaving about 3 or 4 inches of space between them to allow for spreading.
  • Bake in center of preheated oven until turning golden and a toothpick inserted into the center comes out clean, about 30 minutes. Let cool 15 minutes before slicing.
  • Reduce oven temperature to 325 degrees F (165 degrees C).
  • Cut each piece at a slight angle into 1/2- to 1 -inch thick slices with a serrated knife. Transfer pieces back to baking sheet in a single layer. Bake 12 minutes; remove from oven and flip pieces over. Return pan to oven and bake until biscotti are golden brown and crunchy, about 20 minutes.
  • Transfer biscotti to a cooling rack; let cool to room temperature.

Nutrition Facts : Calories 200 calories, Carbohydrate 28.6 g, Cholesterol 30.9 mg, Fat 8 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 2.1 g, Sodium 81.4 mg, Sugar 14.6 g

ALMOND APRICOT BISCOTTI



Almond Apricot Biscotti image

Categories     Cookies     Fruit     Nut     Breakfast     Dessert     Bake     Apricot     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whole almonds with skins (5 1/2 oz), toasted and cooled
1 cup dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash
Special Equipment
parchment paper

Steps:

  • Preheat oven to 350°F.
  • Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
  • Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
  • Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
  • Reduce oven temperature to 300°F while logs cool.
  • Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
  • Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

ALMOND-APRICOT BISCOTTI



Almond-Apricot Biscotti image

This is like traditional biscotti, in that it is very crunchy and is best served with tea, coffee, or hot cocoa. I made this in my high school Home-Ec class and still get raves and requests for a repeat.

Provided by leslim75

Categories     Dessert

Time 1h50m

Yield 40 cookies

Number Of Ingredients 12

2 3/4 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces white chocolate, cut into pieces
1 2/3 cups whole almonds, toasted
2 large eggs
5 tablespoons apricot brandy
2 teaspoons almond extract
1 (6 ounce) package dried apricots, diced

Steps:

  • Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
  • Butter and flour foil (not the parchment).
  • Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
  • Process until fine meal forms.
  • Add white chocolate and process until finely chopped.
  • Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
  • Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
  • Add flour mixture and apricots to liquid mixture.
  • Stir until moist dough forms.
  • Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
  • Moisten fingertips and shape each dough strip into 2-inch-wide log.
  • Refrigerate until dough is firm, about 30 minutes.
  • Position rack in center of oven and preheat to 350 degrees (F).
  • Bake until logs are light brown, about 30 minutes.
  • Transfer sheet to rack and cool completely.
  • Reduce oven heat to 300 degrees (F).
  • Transfer biscotti to work surface.
  • Cut logs from sides of pan if necessary.
  • Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
  • Arrange half of cookies cut side down on cookie sheet.
  • Bake 10 minutes.
  • Gently turn cookies over and bake 10 more minutes.
  • Transfer cookies to cooling rack.
  • Repeat baking with remaining cookies.
  • Cool cookies completely before serving or storing.

ALMOND CRANBERRY APRICOT BISCOTTI



Almond Cranberry Apricot Biscotti image

These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good.

Provided by LeeAnn

Categories     Dessert

Time 50m

Yield 2 dozen, 24 serving(s)

Number Of Ingredients 10

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

Steps:

  • Mix flour and baking powder together& set aside.
  • In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
  • Add almonds, cranberries and apricots.
  • Add flour mixture to wet mixture.
  • The dough will be sticky.
  • Transfer onto a lightly floured work surface.
  • Divide dough into two pieces.
  • Flour your hands and roll one piece into a log almost the length of your cookie sheet.
  • Place on the cookie sheet and flatten to about ½ an inch.
  • Both logs should fit lengthwise on your cookie sheet.
  • Bake at 350°F for 20 minutes.
  • Remove from the oven and let rest 5 minutes.
  • Transfer to a cutting board and cut diagonally into ¾" slices.
  • Stand cookies on their side and return to a 300 degree oven for 10 minutes.
  • Remove from the oven and flip each cookie onto the other side.
  • Bake another 10 minutes.
  • Let cool on a rack.
  • 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.

ORANGE ALMOND BISCOTTI II



Orange Almond Biscotti II image

These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g

GOURMET'S ALMOND-APRICOT BISCOTTI



GOURMET'S ALMOND-APRICOT BISCOTTI image

Categories     Nut

Yield 40

Number Of Ingredients 12

2 3/4 C sifted all purpose flour
1 1/2 C sugar
1/2 C (1 stick) chilled unsalted butter, cut into pieces
2 1/2 tsp baking powder
1 tsp salt
1 tsp ground ginger
3 1/2 oz. imported white chocolate (Lindt)
1 2/3 C whole almonds, toasted
2 large eggs
1/4 C plus 1 T apricot brandy
2 tsp almond extract
1 6 oz package dried apricots, diced

Steps:

  • Line 18 x 12 x 1 inch cookie sheet with foil. Butter & flour foil. Combine first 6 ingreds in processor. Process til fine meal forms. Add white chocolate & process til finely chopped. Add toasted almonds & chop coarsely, using 6 to 8 on/off turns. Beat eggs, brandy & almond extract to blend in large bowl. Add flour mixture & apricots & stir til moist dough forms. Drop dough by spoonfuls in 3 12 inch strips on prepared sheet, spacing evenly. Moisten fingertips & shape each dough strip into 2 inch wide log. Refrigerate til dough is firm, about 30 mins. Position rack in center of oven & preheat to 350F. Bake til logs are golden, about 30 minutes. Transfer sheet to rack & cool completely. Reduce heat to 300F Cut logs from sides of pan if necessary. Transfer to work surface. Using heavy sharp knife, cut each log crosswise into 3/4 inch wide slices. Arrange half of cookies cut side down on cookie sheet. Bake 10 mins. Gently turn cookies over & bake 10 minutes longer. Transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight container at room temp.)

APRICOT-PISTACHIO BISCOTTI



Apricot-Pistachio Biscotti image

Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes about 5 1/2 dozen

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped

Steps:

  • Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
  • On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Nutrition Facts : Calories 102 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g

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From bakedin.co.uk


ALMOND BISCOTTI - ONCE UPON A CHEF
Preheat the oven to 350°F and set the oven racks in the upper and middle thirds of the oven. Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornmeal, baking powder, salt and crushed anise seeds.
From onceuponachef.com


ORANGE, ALMOND AND APRICOT BISCOTTI - ALMOND TO ZEST
Instructions. Heat oven to 320 (160C) and line a cookie tray with parchment paper. Sift the flour and baking powder in a bowl then stir in the sugar. Add the almonds and apricots. Lightly beat the eggs and add to the mixture along with the orange juice and zest. Mix until combined.
From almondtozest.com


APRICOT ALMOND BISCOTTI RECIPE | THEHUB FROM WALMART …
2021-07-27 Position rack in centre of oven, then preheat to 350°F. 2. Combine flour, sugar, apricots, almonds, baking soda and salt in a large bowl. Make a well in centre of flour mixture. 3. Whisk eggs, egg whites, margarine and almond extract in a small bowl or measuring cup. Pour into centre of flour mixture. Mix until combined and a dough forms.
From ideas.walmart.ca


APRICOT AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
2015-11-27 For the Apricot and Almond Biscotti: Position a rack in the center of the oven and heat the oven to 350°F. Line one baking sheet with p archment paper and set aside. Remove enough zest from one large orange to make 1 tsp. set aside. Squeeze the orange to obtain 2 teaspoons of orange juice.
From sweetandsavourypursuits.com


ALMOND APRICOT BISCOTTI - TEATIME-RECIPES.COM
These almond apricot biscotti are delightfully crisp and crunchy, and ready to be nibbled on or dipped in your tea or coffee. Yield 20-24 cookies | Prep Time: 25 minutes | Bake Time: 40 minutes. Biscotti, in Italian, is a general word used for cookies. The word originally refers to a cookie baked in two phases, but later extended as a generic word for any kind of cookie. The …
From teatime-recipes.com


ALMOND APRICOT BISCOTTI | RECIPE | BISCOTTI, HOMEMADE, ALMOND
Apr 2, 2017 - Fresh homemade Almond Apricot Biscotti are pennies a piece and can be stored in the freezer, ready for dunking at any time. Step by step photos.
From pinterest.ca


ALMOND APRICOT BISCOTTI - REDHEADEV'S BISCOTTI RECIPES - GOOGLE
Food Buzz Recipes. Almond Apricot Biscotti. Almond Chocolate Biscotti. Biscotti Di Regina Queens Biscuits. Biscotti with Brandy. Bittersweet Chocolate Biscotti. Black Forest Biscotti. Black Pepper and Walnut Biscotti. Cappuccino Biscotti. Cappucino Biscotti's. Cashew Orange Biscotti . Cherry Eggnog Biscotti. Chocolate And Vanilla Chip Biscotti. Chocolate Biscotti …
From sites.google.com


BISCOTTI BINGE – APRICOT, ALMOND AND TOASTED COCONUT BISCOTTI
2012-10-23 3/4 cups toasted coconut (sweetened coconut on a sheet pan @ 325 until toasted -about 15 min; cool) 3/4 cups toasted slivered almonds. 3/4 cups finely chopped dried apricots. 1 egg, beaten, for egg wash. Preheat oven to 325F. In a large bowl, whisk together, flour, ginger, baking powder, salt and lemon zest. Set aside.
From kitchen-inspirational.com


APRICOT AND ALMOND BISCOTTI | TORANI
Preheat oven to 350 F. Line a baking sheet with parchment paper In a medium sized bowl, sift together flour, baking powder, and salt. Set aside In a large mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Add Torani syrup, one tablespoon at a time, mixing well after each addition.
From torani.com


ALMOND AND APRICOT BISCOTTI - MAYO CLINIC
2017-12-01 Directions. Heat the oven to 350 F. In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well-blended.
From mayoclinic.org


HOW TO MAKE EASY ALMOND AND APRICOT CANTUCCI (BISCOTTI) - DAYS …
Reduce oven heat to 180°C / 350°F / Gas 4. In a mixing bowl, whisk together flour, sugar, baking powder and orange zest. Stir in the eggs, butter and vanilla or almond extract, until the mixture is soft and crumbly. Roughly chop the roasted almonds and add to …
From daysofjay.com


HONEY APRICOT BISCOTTI RECIPE: HOW TO MAKE IT - EASY RECIPES
The crunchy almond biscotti are also delicious as a snack with coffee or on their own. Beat butter and sugar in a large bowl to blend. Add in eggs 1 at a time and a pinch of salt. Slowly add the flour and the baking powder until blended. Stir in almonds and vanilla seeds. Let rest for around half an hour. Preheat the oven to 375 °F.
From recipegoulash.cc


APRICOT BISCOTTI RECIPE - SERIOUS EATS
2018-08-30 Directions. Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside. In a large bowl, cream together sugar, eggs, and yolks with an electric mixer until pale and creamy, about 3 minutes.
From seriouseats.com


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