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Hazelnut and Apricot Biscotti
Credit:
Adrian Mueller
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 65
Ingredients
Ingredient Checklist
2 1/2 cups all-purpose flour
1 1/4 cups granulated sugar
2 teaspoons baking powder
2 teaspoons anise seeds
1 teaspoon coarse salt
1 cup toasted hazelnuts
1 cup coarsely chopped dried apricots
3 large eggs, plus 1 more, beaten, for brushing
Fine sanding sugar, for sprinkling (optional)
Cook's Notes
Toast the hazelnuts in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.
Gallery
Hazelnut and Apricot Biscotti
Credit:
Adrian Mueller
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 65
Gallery
Hazelnut and Apricot Biscotti
Credit:
Adrian Mueller
Hazelnut and Apricot Biscotti
Credit:
Adrian Mueller
Hazelnut and Apricot Biscotti
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 65
Recipe Summary
prep: 30 mins
total: 3 hrs
Yield: Makes 65
prep: 30 mins
total: 3 hrs
prep:
30 mins
total:
3 hrs
Yield: Makes 65
Makes 65
Ingredients
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar
- 2 teaspoons baking powder
- 2 teaspoons anise seeds
- 1 teaspoon coarse salt
- 1 cup toasted hazelnuts
- 1 cup coarsely chopped dried apricots
- 3 large eggs, plus 1 more, beaten, for brushing
- Fine sanding sugar, for sprinkling (optional)
Directions
Preheat oven to 350 degrees. In the bowl of an electric mixer, whisk together flour, granulated sugar, baking powder, anise seeds, salt, and nuts. Add dried apricots after beating the dough for about two minutes. Transfer to mixer fitted with the paddle attachment. Add eggs; beat until a stiff dough comes together, about 3 minutes.
Divide dough in half. Form each half into a 12-inch log. (Dough may be sticky; dampen your hands for easier handling.) Transfer to a parchment-lined baking sheet and flatten so each log is 13 inches long, 2 1/4 inches wide, and 3/4 inch thick.
Brush logs with beaten egg and sprinkle with sanding sugar. Bake until firm and very pale golden, about 35 minutes. Let cool on pans on a wire rack, 40 minutes. Meanwhile, reduce oven temperature to 300 degrees.
Using a serrated knife with a sawing motion, cut logs into slices slightly thicker than 1/4 inch. Arrange, cut-side up, on parchment-lined baking sheets. Bake until dry to touch, about 30 minutes. Let cool completely on pans on racks, 30 minutes. Store in an airtight container up to 1 month.
Cook's Notes
Toast the hazelnuts in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.
Cook’s Notes
Toast the hazelnuts in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Hazelnut and Apricot Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
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All Reviews for Hazelnut and Apricot Biscotti
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
