January 12, 2012

Cherry-Apricot Biscotti

Cherry-apricot biscotti


1/2 cup butter
2/3 cup sugar
1/4 teaspoon salt
1 tsp. vanilla extract
1 tsp. almond extract
1-1/2 teaspoons baking powder
2 eggs
2 cups All-Purpose Flour
1/3 cup dried apricots
1/3 cup dried cherries
1/2 cup blanched almonds

In a large bowl, cream butter, sugar, salt, vanilla, almond and baking powder. Beat in eggs until incorporated. Add flour; mix well on low speed. Dough will be sticky. Stir in chopped apricots, cherries and almonds. Add a bit more flour if needed.

Grease or line a baking sheet with parchment paper. Place the dough on the prepared sheet and, with floured hands, shape into a 12 inch long log; flatten until about 3 inches wide leaving top slightly rounded.

Bake at 350 for 25 minutes.

Remove from the oven and reduce heat to 325°. Cool log on baking sheet for 10 minutes. Using room-temperature water, lightly but thoroughly spritz the log. Cool 5 additional minutes. Transfer to a cutting board; cut with a serrated knife at a 450 angle into even 1/2-in, to 3/4-in, thick slices.

Place the biscotti on cut edge on the prepared baking pan. Bake for 20 minutes or until biscotti feel dry on the edges, but soft in the middle and begin to turn golden brown. Remove to wire rack to cool
Makes: 1-1/2 dozen.

Leia’s Culinary Treasures

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