Apricot Almond Biscotti



1/3 cup butter
2/3 cup sugar
2 teaspoons baking powder
½ teaspoon ground cinnamon
2 eggs
1 teaspoon vanilla extract
2 cups unbleached all-purpose flour
¾ cup almonds, toasted and chopped into large pieces
¾ cup finely snipped dried apricots (toss in a couple tablespoons of flour so they don't sink to the bottom of your cookies)


1. In a large bowl beat butter with an electric mixer on medium speed for 30 second. Add sugar, baking powder, and cinnamon; beat in as much flour as you can with mixer. Stir in any remaining flour, almonds, and apricots. Divide dough in half. If necessary, cover and chill until easy to handle.

2. Line a cookie sheet with parchment paper and preheat the oven to 375 degrees.

3. Shape each portion into a 9-inch log. Place 4 inches apart on cookie sheet. Flatten logs slightly until about two inches wide.

4. Bake for 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean. Let logs on the cookie sheet for 10 minutes. Cool logs on a cookie sheet on a wire rack for 1 hour. Save the parchment to reuse.

5. Preheat oven to 325 degrees. With a serrated knife, cut each log diagonally into ½ to ¾ inch slices (picture above). Lay slices cut side down on the parchment lined cookie sheet. Bake for 8 minutes. Turn slices over and bake for 8 to 10 more minutes until dry and crisp. Transfer cookers to cooling rack to cool.

Recipe from the Better Homes and Gardens New Baking Book, 1998, with slightly rewritten instructions for clarity. Picture by Laura Flowers.

Recipe Source: http://www.thecookingphotographer.com/2010/04/apricot-almond-biscotti.html