These Hazelnut and Apricot Biscotti are filled with a crispy crunch from the hazelnuts and a sweet chewiness from the apricots. Use your favorite fruit and nuts!
Prep Time 20minutes
Cook Time 1hour5minutes
Total Time 2hours35minutes
2 ½cupsall-purpose flour
1 ¼cupsgranulated sugarPlus more for sprinkling
1cupcoarsely chopped dried apricots
3large eggsplus 1 more, beaten, for brushing
Preheat oven to 350. In your electric mixer bowl, whisk together the flour, sugar, baking powder, anise seeds, salt and nuts. (I used the whisking attachment). Add dried apricots after beating the dough for about two minutes. Change to your paddle attachment. Add the eggs, and beat until the dough comes together, about 3 minutes.
Line a baking sheet with parchment paper. Divide the dough in half and form into logs. Place on parchment paper and keep flattening and adjusting until you have each log about 13 inches long, a little bigger than 2 inches wide and not quite an inch tall.
Brush the logs with the beaten egg (I just used egg white) and sprinkle with fine sugar. Bake for about 35 minutes. Let cool on the pans on a wire rack for 40 minutes. While they are cooling, reduce the oven temperature to 300.
Using a serrated knife, cut into slices about ½ inch wide. Arrange cut side up on the parchment and bake for about 30 minutes. Let cool completely on wire racks for about 30 minutes.
Will keep in an airtight container for about a month.
Use your favorite dried fruits and nuts! Some favorite combinations: