APRICOT-PISTACHIO BISCOTTI
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
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
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.
APRICOT BISCOTTI
Make and share this Apricot Biscotti recipe from Food.com.
Provided by Ceezie
Categories Dessert
Time 1h20m
Yield 20 pieces, 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
- Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
- Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
- Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
- Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.
APRICOT SESAME COOKIES
This recipe is a favorite of mine to make for special occasions. The apricot cookies freeze beautifully, so they can conveniently be made ahead of time. Substitute peach, strawberry or raspberry jam if you like.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 7
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in extract. Combine flour and salt; gradually add to the creamed mixture and mix well. , Roll into 1-in. balls; roll in sesame seeds. Place 2 in. apart on ungreased baking sheets. , Using the end of a wooden spoon handle, make an 3/8-in. deep indentation in the center of each ball. Fill with jam. Bake at 400° for 10-12 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 145 calories, Fat 9g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 129mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 2g protein.
APRICOT BISCOTTI
Make and share this Apricot Biscotti recipe from Food.com.
Provided by loof751
Categories Dessert
Time 1h20m
Yield 40 biscotti, 20 serving(s)
Number Of Ingredients 9
Steps:
- Chop the apricots.
- Sift flour, sugar, baking soda, and salt into a medium bowl.
- In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
- Fold in apricots.
- In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
- Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
- With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
- Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.
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.
APRICOT SESAME BISCOTTI
Make and share this Apricot Sesame Biscotti recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 1h15m
Yield 60 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a large bowl.
- Mix eggs and egg whites; stir into flour mixture until smooth. Mix in dried apricots.
- Shape dough on greased cookie sheets into 4 slightly flattened rolls, 1 ½ inches in diameter.
- Bake at 350 until lightly browned, about 20 minutes. Let stand on wire rack until cool enough to handle.
- Cut bars into ½ inch slices.
- Arrange slices, cut sides down, on ungreased cookie sheets.
- Bake biscotti until toasted on the bottom, 7-10 minutes; turn and bake until biscotti are golden on the other side and feel almost dry, 7-10 minutes. Cool on wire racks.
Nutrition Facts : Calories 37.9, Fat 0.5, SaturatedFat 0.1, Cholesterol 7, Sodium 22, Carbohydrate 7.5, Fiber 0.3, Sugar 3.3, Protein 1
APRICOT CREAM BISCUITS
Melt-in-your-mouth good when warm, these shortcut biscuits with a hint of orange prove that the right mix really can offer homemade taste. -Betty Saint Turner, Attalla, Alabama
Provided by Taste of Home
Time 30m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large bowl, combine baking mix and orange zest. Stir in cream just until moistened. Turn onto a lightly floured surface; knead 8-10 times. Roll out to 1/2-in. thickness; cut with a floured 2-1/2-in. biscuit cutter. , Place 2 in. apart on an ungreased baking sheet. Using the end of a wooden spoon handle, make a 1-1/4-in.-wide and 1/4-in.-deep indentation in the center of each biscuit. , In a small bowl, beat apricot preserves and cream cheese until blended. Drop by teaspoonfuls into the center of each biscuit. Sprinkle with sugar. , Bake at 400° for 10-15 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 218 calories, Fat 13g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 395mg sodium, Carbohydrate 24g carbohydrate (4g sugars, Fiber 1g fiber), Protein 3g protein.
SEFROU APRICOT (GALETTES SUCREES)
Call them galettes sucrees, mandelbrot, or biscotti - I love these Moroccan cookies, made by Rosette Toledano of Netanya, who, as her daughter says, "puts her heart in her cooking."
Provided by Joan Nathan
Yield Makes about 30 cookies
Number Of Ingredients 12
Steps:
- 1. Preheat the oven to 350° and grease a cookie sheet.
- 2. In the bowl of an electric mixer, beat 3 of the eggs with the sugar. Add the oil, flour, baking powder, salt, and cinnamon, then fold in the chopped nuts and fruit.
- 3. Turn the dough out onto a floured board. Divide the dough into 2 pieces and form each piece into a roll about 14 inches long and 1 1/2 to 2 inches wide. Place the rolls on the cookie sheet, leaving an inch between them.
- 4. Beat the remaining egg and brush it over the dough. Sprinkle with sesame seeds.
- 5. Bake for 20 minutes on the middle rack. Let the rolls cool for 5 minutes. Using a serrated knife, slice each roll into 3/4-inch pieces. Lace the slices, cut side up, on the cookie sheet and return them to the oven for 15 more minutes, or until the cookies are golden brown.
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