Apricot Biscotti
Nov
The addition of dried apricots makes these crispy cookies different than others already in your recipe book.
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream together sugar, eggs, and yolks with an electric mixer until pale and creamy, about 3 Minutes. Beat in vanilla. Beat in flour mixture until just combined, and then stir in apricots.
Using floured hands, divide dough into 4 pieces. Shape each piece of dough into a 3-inch wide log. Bake 35 Minutes until barely golden.
Take the loaves out of oven and using a serrated knife, cut dough on the bias into 1-inch cookies. Lay cookies cut side up on baking sheets and bake until golden and dry, another 10 Minutes. Transfer cookies to cooling racks. Store in an airtight container.