Ingredients for Rosemary Apricot Biscotti
- 3 cups all-purpose flour
- Baking Powder
- 1/2 teaspoon salt
- Fresh Rosemary
- Unsalted Butter
- 1 1/2 cups granulated sugar
- 2 large eggs
- Vanilla Extract
- Dried Currants
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How to Make Rosemary Apricot Biscotti
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 1/2 cups granulated sugar using an electric mixer until light and fluffy (about 4 minutes).
- Beat in 2 large eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup chopped dried apricots and 2 tablespoons chopped fresh rosemary.
- Divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place logs on prepared baking sheets.
- Bake for 35 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool for 10 minutes on the baking sheets.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, cut each log into 1/2-inch thick slices on the diagonal. Arrange the slices, cut-side down, back onto the baking sheets.
- Bake for an additional 7-8 minutes, or until the biscotti are crisp and golden brown.
- Let cool completely on a wire rack before storing.
- Store in an airtight container at room temperature for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
112g
Fat
39g
Carbs
23g
