“From a local church cookbook, this biscotti is delicious with a nice cup of coffee, tea, or cocoa.”
READY IN:
1hr 20mins
SERVES:
20
YIELD:
40 biscotti
UNITS:
US

Ingredients Nutrition

Directions

  1. Chop the apricots.
  2. Sift flour, sugar, baking soda, and salt into a medium bowl.
  3. In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
  4. Fold in apricots.
  5. In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
  6. Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
  7. With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
  8. Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

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