Preheat Oven to 350F (180C)
In a large bowl, Stir flour with ground almonds and baking powder with a fork or whisk.Finely grate 1 tsp (5 ml)zest from lemon.Stir into flour mixture.
Place butter and sugar in a large bowl.Using an electric mixer, beat until smooth.Beat in eggs , 1 at a time.Add vanilla and beat until evenly mixed.Add flour mixture. Beat until almost incorporated and dough comes together.Stir in finely chopped apricots and almonds until evenly distributed.
Line a baking sheet with parchment paper.Place dough on sheet and form into a log, about 12 inches (30 cm) long ,3 inches (8 cm) wide, 1 inch (2.5 cm), tall.The dough will be sticky, so you may need to wet your hands while forming the log.Sprinkle with granulated sugar, if desired.
Bake in a center of preheated oven for about 25-30 minutes , until lightly golden on top.Remove from oven and allow log to cool completely, at least 30 minutes. Meanwhile reduce oven temperature to 300F (150C) . When log is cool , gently remove to cutting board.Using a serrated knife,carefully slice 1/2 inch -thick (1 cm) pieces . Place slices on a rack set on the baking sheet.
Bake again for 20 to 30 minutes ,until lightly golden and dry. Cool completely before serving . The biscotti will keep well in an airtight container at room temperature for up to 1 Week. Or freeze up to 1 month.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 1 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0.4mg||0 %|
|Sodium 10.9mg||0 %|
|Potassium 22mg||1 %|
|Total Carbohydrate 5.8g||2 %|
|Dietary Fiber 0.2g||1 %|
|Sugars, other 5.5g|
|Protein 0.4g||1 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 24
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