Apricot and Almond Biscotti

Apricot and Almond Biscotti


3 cups all-purpose flour + 3 tsp baking powder

1 tsp salt + 1 cup sugar

8 Tbsp (1 stick) unsalted butter, at room temperature

3 Tbsp. Torani Almond (Orgeat) syrup

3 large eggs

3/4 cup roughly chopped almonds

1 cup chopped dried apricots


Click "Print" to view all instructions... Preheat oven to 350 F. Line a baking sheet with parchment paper In a medium sized bowl, sift together flour, baking powder, and salt. Set aside In a large mixing bowl, beat sugar and butter with an electric mixer until light and fluffy. Add Torani syrup, one tablespoon at a time, mixing well after each addition. Add eggs one at a time, mixing well after each addition. Add almonds and apricots to bowl and mix until combined. Add flour mixture to bowl and mix until just combined Using your hands form dough into two logs, about 4 inches wide. Place a few inches apart on baking sheet, as they will spread during baking. Chill dough in freezer or refrigerator until firm Place chilled dough on baking sheet in oven and bake until puffed and slightly golden, about 30 minutes. Remove from oven and let cool completely. Turn oven down to 300 Using a serrated knife, gently cut logs into slices about 1/2 inch thick. Place slices back on baking sheet and bake until golden, turning once during baking to brown on both sides, about 25 to 30 minutes. Cool completely and store in an airtight container Makes about 3 dozen biscotti.