Wednesday, February 23, 2011

Apricot and Almond Biscotti

2 3/4 cup flour
1/4 tsp baking powder
1/8 tsp salt
2 sticks butter, softened
1 cup sugar
2 eggs, separated
1 tsp vanilla
1/2 cup dried apricots
1/2 cup toasted slivered almonds

Combine flour, baking powder and salt. Set aside. In a bowl of an electric mixer, beat butter and sugar until fluffy. Beat in egg yolks and vanilla. Gradually put in flour mixture. Add apricots and almonds.

Beat together 2 egg whites and 2 tablespoons sugar until stiff peaks form. Fold egg white mixture into dough 1/3 at a time, fully incorporating each addition. Shape dough in two 12 inch logs on parchment lined cookie sheet.

Bake for 20 minutes at 375°. Let cool slightly. Slice into 3/8 inch slices. Arrange biscotti in a single layer on parchment lined cookie sheet. Lower oven temperature to 250°. Bake 35 minutes turning half way through baking.

Makes 40 biscotti.


Apricot and Almond Biscotti by Carmen
Photos by Thao

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