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Apricot Biscotti

Posted By admin On August 18, 2011 @ 8:03 am In Desserts,Rolled & Molded Cookies | No Comments

2/3 c. Granulated Sugar
3 Eggs
1 1/2 tsp. Vanilla
3 c. Flour
1 1/2 tsp. Soda
1/2 tsp. Salt
1/2 c. Dried Apricots, chopped
1/3 c. Sliced Almonds
1 Tbsp. Milk

In mixing bowl beat together sugar, eggs and vanilla.
Add flour, soda and salt.
Beat well.
Stir in apricots and almonds.
Turn out dough onto a lightly floured surface.
Knead dough 4-6 turns.
Shape into a 20″ log.
Place onto parchment lined cookie sheet.
Brush with milk.
Bake 30 minutes at 350°F.
Let cool 10 minutes.
Using a serrated edged knife cut log diagonally into 30 slices.
Place slices back onto cookie sheet.
Bake and additional 12 minutes.
Turn over and bake other side an additional 12 minutes.
Let cool completely.
Store in air tight container.

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