Honeyed apricot biscotti
36 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Egg white | |
| ¼ | cup | + 2T Honey |
| 2 | cups | All-purpose flour |
| ⅔ | cup | Light brown sugar, packed |
| 1¼ | teaspoon | Ground anise |
| ¾ | teaspoon | Baking powder |
| ¼ | teaspoon | Baking soda |
| 1 | dash | Salt |
| ⅔ | cup | Dried apricots, finely chopped |
Directions
Preheat oven to 325 degrees. Lightly coat a large baking sheet with nonstick cooking spray; dust with flour. In a small bowl, whisk together egg whites and honey until well blended; set aside. In large mixing bowl, combine flour, brown sugar, anise, baking powder, baking soda and salt.
Make a well in center and add egg white mixture and apricots. Mix until dough is smooth and combined, about 1 minute. Transfer dough to lightly floured work surface; divide in half. Shape each portion into 12 x 2 inch log. Arrange logs on baking sheet, space about 6 inches apart. Bake until logs are golden brown, about 40 minutes. Reduce heat to 300 degrees.
Transfer logs to work surface and let cool 3 minutes. Using sharp, serrated knife, slice each log diagonally into ½ inch slices. Arrange slices upright and slightly apart on baking sheet. Bake until crisp, about 15 minutes. Place cookies on wire rack and cool completely. Store in airtight container.
Recipe by: KC Star
Posted to MC-Recipe Digest V1 #480 by jeepster4@... on Feb 11, 1997.