Almond Cranberry Apricot Biscotti

Name: Almond Cranberry Apricot Biscotti
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 2 dozen, 24 serving(s)
Ingredients: 1 3/4 cups flour; 2 teaspoons baking powder; 1/3 cup chopped dried apricot; 1/3 cup dried cranberries; 1/3 cup sliced almonds; 2 eggs; 3/4 cup granulated sugar; 1/4 cup butter, melted; 2 1/2 teaspoons vanilla; 1 orange, rind of, grated

Submitted by LeeAnn

"These started out with just almonds and the cranberries and dried apricots got worked in there somehow. They are really good."

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Ready In:: 50mins
Ingredients:: 10
Yields:: 2 dozen
Serves:: 24

ingredients

1 ³⁄₄ cups flour
2 teaspoons baking powder
¹⁄₃ cup chopped dried apricot
¹⁄₃ cup dried cranberries
¹⁄₃ cup sliced almonds
2 eggs
³⁄₄ cup granulated sugar
¹⁄₄ cup butter, melted
2 ¹⁄₂ teaspoons vanilla
1 orange, rind of, grated

directions

Mix flour and baking powder together& set aside.
In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
Add almonds, cranberries and apricots.
Add flour mixture to wet mixture.
The dough will be sticky.
Transfer onto a lightly floured work surface.
Divide dough into two pieces.
Flour your hands and roll one piece into a log almost the length of your cookie sheet.
Place on the cookie sheet and flatten to about ½ an inch.
Both logs should fit lengthwise on your cookie sheet.
Bake at 350°F for 20 minutes.
Remove from the oven and let rest 5 minutes.
Transfer to a cutting board and cut diagonally into ¾" slices.
Stand cookies on their side and return to a 300 degree oven for 10 minutes.
Remove from the oven and flip each cookie onto the other side.
Bake another 10 minutes.
Let cool on a rack.
You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.