Apricot Biscotti Recipe

Ingredients for Apricot Biscotti

• 1 cup hazelnuts
• Unsalted Butter
• 1 ½ cups granulated sugar
• Lemon, Rind Of
• 2 large eggs
• Vanilla Extract
• All Purpose Flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• Dried Apricot

How to Make Apricot Biscotti

1. Preheat oven to 350°F (175°C).
2. 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.
3. Place the cooled hazelnuts in a clean kitchen towel and rub together to remove some of the skins. Coarsely chop and set aside.
4. 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.
5. Gradually add 1 ½ cups granulated sugar and beat until light and fluffy, about 2 minutes more.
6. Add the zest of 1 lemon and 2 large eggs one at a time, beating well after each addition.
7. Add 1 teaspoon of vanilla extract and beat until well combined.
8. In a separate bowl, whisk together 3 cups all-purpose flour, 2 teaspoons baking powder, and ½ teaspoon salt.
9. Gradually add the dry ingredients to the wet ingredients, beating on low speed until a smooth dough forms.
10. Stir in the chopped hazelnuts and 1 cup chopped dried apricots.
11. Divide the dough in half. On a lightly floured surface, shape each half into a 10-inch by 2-inch log.
12. Place the logs on an ungreased baking sheet, at least 2 inches apart.
13. Bake for 30 minutes, or until the logs are golden brown.
14. Let cool on the baking sheet for 15 minutes.
15. Transfer the logs to a cutting board. Using a sharp knife, cut each log into 1-inch thick slices.
16. Discard the end pieces.
17. Arrange the biscotti slices, cut-side down, on a baking sheet.
18. Bake for 9 minutes, then flip and bake for another 9 minutes, or until lightly browned on both sides.
19. 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.