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Tuesday, March 10, 2015

Apricot Almond Biscotti

Biscotti.  Mmmm.  It doesn't last very long at my house.  I just love the combination of the apricots and almonds.  And then, you get to dunk it into a steaming hot cup of coffee.  Bliss!!

Here's my recipe.  You can change the nut, change the fruit, change the vanilla to almond extract, or leave out the bourbon. It's very easy to change and adapt to your personal tastes.

3 eggs
3/4 cup sugar
1/2 cup vegetable oil
1/8 cup milk
1 tablespoon pure vanilla extract
1 tablespoon bourbon
3 3/4 cups flour
3/4 cup almonds (chopped)
3/4 cup apricots (chopped)

Preheat oven to 350.  Line baking sheet with parchment paper. Beat eggs and sugar until completely combined then add milk, vanilla, bourbon, and oil. Once everything is mixed well, fold in the almonds and apricots.  It won't mix in very well and you will probably have to use your hands, but it will  turn out great.  Trust me.
 Take the dough and make two loafs on the parchment-lined baking sheet.  

Bake for about 25 minutes or when the dough is firm to the touch. 

Let cool slightly and then, using a serrated knife, cut into slices on a diagonal. Arrange slices cut side down and bake until nicely golden brown (about 15 minutes).  You should flip the biscotti about half way through this second baking so they are uniformly brown and delicious.

That's it!  Fix yourself a nice cup of coffee and dunk away.

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