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Hazelnut & Apricot Biscotti

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Submitted by kathrynethompson

YIELD

servings

PREP

30 min

COOK

45 min

READY

75 min

Ingredients

4 946
2 ½ 591
CUPS ML SUGAR
1 5
TEASPOON ML BAKING POWDER
½ 2.5
TEASPOON ML SALT
6 6
LARGE LARGE EGGS
2 2
EACH EACH EGG YOLKS *
1 15
TABLESPOON ML VANILLA EXTRACT
1 237
CUP ML HAZELNUTS (FILBERTS)
toasted, peeled and dropped
1 ½ 355
CUPS ML APRICOTS, DRIED
finely diced *
2 3E+1
TABLESPOONS ML WATER

Directions

Preheat oven to 350 degrees F.

Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt.

In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla.

Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots.

On a lightly floured board, knead the dough for 5 to 7 minutes, or until evenly blended.

If the dough is too crumbly to hold together, add a little water.

Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter.

Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly.

Beat the remaining egg with the water and brush each cylinder with the mixture.

Bake in the preheated oven for 35 minutes, or until set.

Remove from the oven and reduce the heat to 325℉ (160℃).

Diagonally slice the biscotti ¾ inch thick.

Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color.

Let cool and store in an airtight jar.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 365g (12.9 oz)
Amount per Serving
Calories 1235 19% from fat
 % Daily Value *
Total Fat 26g 40%
Saturated Fat 4g 19%
Trans Fat 0g
Cholesterol 317mg 106%
Sodium 403mg 17%
Total Carbohydrate 75g 75%
Dietary Fiber 6g 25%
Sugars g
Protein 53g
Vitamin A 7% Vitamin C 3%
Calcium 11% Iron 48%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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