Almond and Apricot Biscotti

I had never made biscotti before… it always seemed like something that would be too hard and time consuming to bother making. But a few days ago I was feeling in the biscotti mood so I thought I would give it a shot.

I was suprised! They were really quite simple to make… and delicious! I made Almond and Apricot Biscotti from the MayoClinic. One word of warning… these suckers are addictive! Once I started eating them I couldn’t stop! Perfect with a nice cup of tea or coffee (especially on those snowy days!)

Almond and Apricot Biscotti
(makes about 24 biscotti)
Recipe from mayoclinic.com

Ingredients

3/4 cup whole-wheat  flour
3/4 cup all-purpose flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
1/4 cup 1 percent milk
2 1/2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Instructions

Preheat your oven to 350 F

In a large bowl, combine the flours, brown sugar and baking powder. Mix well. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended. (I found that the dough would stick to my hands like crazy, floured or not… so I ended up mixing it all with the wooden spoon).

Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2-inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes.

Transfer to a wire rack and let cool completely. And enjoy!!

~ by mixbyhand on January 6, 2009.