How To make Hazelnut and Apricot Biscotti
4 c Flour
2 1/2 c Sugar
1 ts Baking powder
1/2 ts Salt
6 Eggs
2 Egg yolks
1 tb Vanilla extract
1 c Hazelnuts, toasted, peeled,
-chopped 1 1/2 c Finely diced dried apricots
2 tb Water
Recipe by: Washington The Beautiful Cookbook Preheat oven to 350!F. Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots. On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water. Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. Beat the remaining egg
with the water and brush each cylinder with the mixture. Bake in the preheated oven for 35 minutes, or until set. Remove from the oven and reduce the heat to 325!F. Diagonally slice the biscotti 3/4 inch thick. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color. Let cool and store in an airtight jar. -----
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Recipe
Yield: About 3 dozen
Prep Time: 20 minutes
Cook Time: 55 minutes
Ingredients
¾ cup (150 g) granulated sugar (caster sugar)
½ cup (125 mL) vegetable oil
2 large eggs
2 tsp (10 mL) finely grated lemon zest
¾ tsp (4 mL) pure almond extract
¾ cup (120 g) whole raw almonds
½ cup (65 g) dried cranberries
1 ¾ cups (265 g) all-purpose flour (plain flour)
2 tsp (10 mL) baking powder
½ tsp (2 mL) fine salt
½ tsp (2 mL) ground nutmeg
1 egg whisked with 2 Tbsp (30 mL) water, for brushing
Directions
1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together. Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking). Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown. Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick. Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned. Remove from the baking tray to cool completely.
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Ingredients:
320 gram Plain Flour
2 Eggs
1/2 cup Hazelnut
1/2 cup Dark Chocolate Chips
30 gram Flaxseed Meal
1/2 cup Brown Sugar
1.5 teaspoons Vanilla Extract
1 teaspoon Baking Powder
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