Apricot & Almond Biscotti Cookies
Biscotti cookies have always seemed like an undertaking, a mystery..
All the steps seemed daunting. Until. Until, I was asked to make them one day, while wearing my pastry chef hat. (I don’t really have a pastry chef hat)
To tell you the truth, I was never the biggest fan of biscotti. Mostly because I like my teeth. Who knows how long those cookies have been in that glass jar? Anything dipped into hot coffee is not going to taste stale, lets get real here. The vendors peddling biscotti cookies are taking full advantage of their robust shelf life.
However, I’ve got news for you. Fresh biscotti cookies are a bit of a game changer, an eye opener, if you will. A cookie that will make your dentist smile. They still offer the same dunkable capabilities that an old, washed up cookie does but finally, you’ve got a choice! To dunk or not to dunk? The ball’s in your court, sister.
Keep reading and while you’re at it, break out your butter, sugar, flour.. and the rest of it and get cookin’!
Let’s do this -
GATHER..
1 C sugar
1 stick of butter
2 tsp vanilla
1 tbsp. lemon zest
1 C chopped almonds (toasted to perfection in the oven)
1 C chopped dried apricots
3 large eggs
2 3/4 C flour
1 1/2 tsp baking powder
1/4 tsp salt
GO
Combine and mix sugar, butter & vanilla.
Add eggs and lemon zest
Add dry ingredients
Add almonds and apricot dough comes together
Prepare a baking sheet with parchment paper. Form two logs on the baking sheet and chill for thirty minutes.
Bake the dough in a preheated 350 degree oven for 30 minutes or until golden.
Chill for about 20 minutes. The dough doesn’t need to be completely chilled, just not piping hot, so that it can be cut without falling apart.
Arrange your cookies on the baking sheet and bake for an additional 25-30 minutes, depending on your oven.
Delicioso!