APRICOT AND ALMOND BISCOTTI
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
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
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
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
After many years of experimentation, I think these are the best biscotti I've ever made. They are nice and dry and crunchy the way real biscotti should be - they are not cookie-like like many you buy in the store these days. They are perfect for dipping, they have a long shelf-life, they are delicious and flavorful. My toddler LOVES them and even asks for them before bed with a cup of milk for dipping. Another great recipe from Alice Medrich.
Provided by P48422
Categories Dessert
Time 1h45m
Yield 20 biscotti
Number Of Ingredients 9
Steps:
- Preheat oven to 300°F.
- Line 2 baking sheets with parchment.
- Combine dry ingredients and set aside.
- Whisk the eggs, amaretto (if using, or the almond extract and rum), vanilla and anise extracts in your mixer until well blended.
- Add the dry ingredients and mix until combined.
- Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour!
- Scrape the dough out onto a parchment lined sheet pan.
- Flour your hands and shape into a long flat loaf about 10 inches long and 5 inches wide.
- This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.
- Bake until firm and dry, about 50 minutes.
- Remove from the oven and cool 10 minute.
- Use a long serrated knife and slice into 1/2-inch wide slices.
- Lay the slices cut side down on the baking sheet and bake another 20 minutes.
- Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown.
- Cool the biscotti on a rack; cool completely before storing.
Nutrition Facts : Calories 136.8, Fat 4.4, SaturatedFat 0.5, Cholesterol 27.9, Sodium 43.8, Carbohydrate 21.2, Fiber 1.2, Sugar 10.3, Protein 3.8
WHITE CHOCOLATE APRICOT BISCOTTI
Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.
Provided by Baby Kato
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Beat butter, sugar and eggs together in large bowl.
- Add in melted, cooled white chocolate.
- Add all remaining ingredients making sure to blend well.
- Dough will probably be sticky.
- Grease and flour 2 cookie sheets.
- Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
- Bake for 30 minutes then cool for 10 minutes.
- Cut into 3/4" wide slices.
- Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
- Cool and store in covered container.
Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4
ALMOND CRANBERRY APRICOT BISCOTTI
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
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.
ALMOND APRICOT BISCOTTI
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
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.
TOASTED ALMOND BISCOTTI
Steps:
- Preheat oven to 350 degrees. Spread the almonds on a baking sheet, place in the oven and toast for about 15 minutes.
- Meanwhile, sift the flour, salt, baking soda and baking powder together and set aside.
- Beat the eggs lightly, just until they are blended in a mixing bowl with a whisk or in an electric mixer. Remove two tablespoons of the egg mixture to a small dish and set aside. Beat the sugar and almond extract into the remaining eggs until blended. Stir in the flour mixture to form a soft dough.
- When the almonds are toasted, remove them from the oven and transfer them to a bowl. Line the baking sheet with parchment paper.
- Divide dough in half and place one portion on well-floured work surface. With floured hands, pat into a six-inch square. Scatter half of almonds on dough and press them into surface. Roll dough into cylinder about 2 inches in diameter and 12 to 15 inches long. Place on parchment-lined baking sheet. Repeat with remaining dough. Brush the tops of both cylinders with the reserved egg.
- Place in the oven and bake about 15 minutes, until golden and firm to the touch. Transfer to a cutting board and cut on an angle into slices one-half-inch thick. Return the slices to the baking sheet, standing them up, and return them to the oven. Bake another 20 minutes, until they are crisp and dry. Allow to cool completely before storing or serving.
Nutrition Facts : @context http, Calories 67, UnsaturatedFat 2 grams, Carbohydrate 10 grams, Fat 2 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 32 milligrams, Sugar 4 grams, TransFat 0 grams
ALMOND-APRICOT BISCOTTI
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
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.
More about "amazing apricot and toasted almond biscotti food"
ALMOND APRICOT BISCOTTI - BUDGET BYTES
From budgetbytes.com
ALMOND AND APRICOT BISCOTTI - MAYO CLINIC
From mayoclinic.org
CHOCOLATE-DIPPED ALMOND BISCOTTI - SALLY'S …
From sallysbakingaddiction.com
APRICOT AND ALMOND BISCOTTI - BECEL CANADA
From becel.ca
- Combine flour, sugar, baking soda, salt, apricots and almonds in large bowl. Make a well in centre of flour mixture; set aside.
- Beat eggs, egg whites, melted Becel® Buttery Taste margarine* and almond extract in small bowl or measuring cup with wire whisk. Add to well in flour mixture and mix until combined.
- Press and shape dough into a ball. Arrange ball on ungreased baking sheet, then shape into 40 cm-long by 2.5 cm-thick log with slightly moist hands. Bake until light golden brown and cracked on top, about 30 minutes. Let stand on baking sheet 10 minutes. Decrease oven temperature to 325°F (160°C).
AMAZING APRICOT AND TOASTED ALMOND BISCOTTI FROM MARILENA'S …
From pinterest.com
ORANGE, ALMOND AND APRICOT BISCOTTI - ALMOND TO ZEST
From almondtozest.com
OAT, ALMOND AND APRICOT BREAKFAST BISCOTTI - PARENTSCANADA
From parentscanada.com
APRICOT AND ALMOND BISCOTTI WITH WHITE CHOCOLATE DRIZZLE
From sweetandsavourypursuits.com
11 BEST-EVER APRICOT DESSERTS - FOOD & WINE
From foodandwine.com
APRICOT ALMOND BISCOTTI RECIPE | LAND O’LAKES
From landolakes.com
AMAZING APRICOT AND TOASTED ALMOND BISCOTTI FROM MARILENA'S …
From pinterest.com
42 APRICOT RECIPES THAT SHOW OFF THIS FUZZY LITTLE FRUIT - TASTE OF …
From tasteofhome.com
ALMOND AND APRICOT BISCOTTI - CHEF MICHAEL SALMON
From chefmichaelsalmon.com
APRICOT RECIPES
From allrecipes.com
APRICOT ALMOND BISCOTTI RECIPE | THEHUB FROM WALMART CANADA
From ideas.walmart.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love