Apricot Biscotti Recette

Indulge in these delightful Apricot Hazelnut Biscotti! Perfectly crisp on the outside and delightfully chewy on the inside, these biscotti are bursting with the warm flavors of toasted hazelnuts and sweet apricots. A perfect treat for coffee or tea, or a delightful addition to your holiday baking. This recipe yields approximately 20 biscotti.

Préparation 20 min

Cuisson 80 min

Calories 188.3 kcal

Protéines 6g

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Apricot Biscotti

1 cup hazelnuts
1 cup (2 sticks) unsalted butter
1 ½ cups granulated sugar
zest of 1 lemon
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup chopped dried apricots

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Comment préparer Apricot Biscotti

Preheat oven to 350°F (175°C).
Spread 1 cup of hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, or until fragrant. Let cool slightly.
Place the cooled hazelnuts in a clean kitchen towel and rub together to remove some of the skins. Coarsely chop and set aside.
In the bowl of a stand mixer, cream together 1 cup (2 sticks) of unsalted butter until light and fluffy. This should take about 2-3 minutes.
Gradually add 1 ½ cups granulated sugar and beat until light and fluffy, about 2 minutes more.
Add the zest of 1 lemon and 2 large eggs one at a time, beating well after each addition.
Add 1 teaspoon of vanilla extract and beat until well combined.
In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, beating on low speed until a smooth dough forms.
Stir in the chopped hazelnuts and 1 cup chopped dried apricots.
Divide the dough in half. On a lightly floured surface, shape each half into a 10-inch by 2-inch log.
Place the logs on an ungreased baking sheet, at least 2 inches apart.
Bake for 30 minutes, or until the logs are golden brown.
Let cool on the baking sheet for 15 minutes.
Transfer the logs to a cutting board. Using a sharp knife, cut each log into 1-inch thick slices.
Discard the end pieces.
Arrange the biscotti slices, cut-side down, on a baking sheet.
Bake for 9 minutes, then flip and bake for another 9 minutes, or until lightly browned on both sides.
Let cool completely on the baking sheets before serving or storing. Store in an airtight container at room temperature for up to one week, or freeze for longer storage.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

50g

Fat

16g

Carbs

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Italian Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Preparation Occasion For Large Groups Desserts Snacks Nuts Gifts Number Of Servings 4 Hours Or Less

Questions fréquentes

Combien de temps faut-il pour préparer Apricot Biscotti ?

Apricot Biscotti prend environ 100 minutes du début à la fin — environ 20 minutes de préparation et 80 minutes de cuisson.

Combien de calories contient Apricot Biscotti ?

Apricot Biscotti contient environ 188.3 calories par portion, avec environ 6 g de protéines, 8 g de glucides et 14 g de lipides.

De quels ingrédients ai-je besoin pour Apricot Biscotti ?

Les principaux ingrédients de Apricot Biscotti sont Hazelnuts, Unsalted Butter, Sugar, Lemon, Rind Of, Eggs, Vanilla Extract. Consultez la liste complète avec les quantités ci-dessus.