Apricot Biscotti


 This recipe serves 100


  • 1/3 cup butter or margarine Butter, without salt
  • 2/3 cup sugar Sugars, granulated
  • 2 tsp baking powder Leavening agents, baking powder, double-acting, sodium aluminum sulfate
  • 2 large eggs Egg, whole, raw, fresh
  • 1 tsp finely shredded lemon peel Lemon peel, raw
  • ¼ tsp almond extract Nuts, almond extract
  • 2 cups flour Wheat flour, white, all-purpose, enriched, unbleached
  • 3/4 cup snipped dried apricots Apricots, dried, sulfured, uncooked
  • 3/4 cup golden raisins Raisins, golden seedless
  • 1 beaten egg yolk Egg, yolk, raw, fresh
  • 1 tbsp milk Milk, reduced fat, fluid, 2% milkfat, with added vitamin A


Step 1

Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder, beat until combined. Beat in eggs, lemon peel, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and fruit. Divide dough into thirds. Shape each portion into 12 inch roll. Place rolls about 3 inches apart on a lightly greased cookie sheet. Flatten slightly to 1½ inches in width. Combine the egg yolk and milk. Brush on rolls. Bake in a 375F oven for 15-20 minutes or until lightly browned. Cool on cookie sheet about an hour or until completely cool. Transfer to a cutting board. Cut each loaf diagonally into ½inch slices. Bake in 325F oven for 5 minutes. Turn slices to other side and bake another 5 minutes or until dry and crisp Cool on wire rack


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