Ingredients

  • 200 grams sugar, caster
  • 110 grams butter, unsalted
  • 2 teaspoons vanilla
  • 4 eggs
  • 140 grams hazelnuts finely ground
  • 375 grams flour
  • 1 ½ teaspoons baking powder
  • 210 grams hazelnuts toasted, chop coarse
  • 175 grams dried apricots coarsely chopped

Directions

1. Cream sugar and butter. Add vanilla, eggs & ground hazelnuts. Combine flour and baking powder and add to butter mixture. Stir in chopped hazelnuts and apricots. Divide dought in halves or thirds.
2. Shape into logs. Transfer logs to a parchment lined baking sheet and bake in a preheated oven at 350*F/175*C/GM 4 for 20 minutes or until firm and lightly browned. Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4 inch slices. Return slices to baking sheet, leaving space around each slice, and continue baking for 10 to15 minutes or until desired crispness. Cool completely on rack.

Notes
Notes:Original makes 24 servings, 48 biscotti.
Serving Ideas:Original serves 24.


Categories
Bisquits/SconesCookies
Keywords
Bisquits/SconesCookies
MacGourmet downloadHazelnut Apricot Biscotti. To import, drag image to your MacGourmet recipe box.