posted by Schmitty 05-12-100 2:08 AM
Apricot Biscotti
1/3 cup butter or margarine
2/3 cup sugar
2 teaspoons baking powder
2 eggs
1 teaspoon finely shredded lemon peel
1/4 teaspoon almond extract
2 cups all purpose flour
3/4 cup snipped dried apricots
3/4 cup light raisins (or Sultanas)
1 beaten egg yolk
1 tablespoon milk
Preheat oven to 375 degrees.
Beat butter or margarine in a mixing bowl with electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder, beat til combined. Beat in eggs, lemon peel and almond extract til combined. Beat in as much flour as you can with the mixer. Stir in any remaining flour and fruit.
Divide dough into thirds. With lightly floured hands, shape each portion into a 12 inch roll. Place rolls about 3 inches apart on a lightly greased cookie sheet. Flatten slightly to 1 1/2-inch width. Combine egg yolk and milk. Brush on rolls.
Bake in 375 degree oven for 15 to 20 minutes or til lightly browned. Cool on cookie sheet for 1hour.
Transfer to cutting board. Cut each loaf crosswise into 1/2 inch thick slices. Lay slices cut side down on the cookie sheet. Bake in 325 degree oven for 5 minutes. Turn slices to the other side, bake about 5 minutes more or til dry and crisp. Remove cookies and cool on wire rack.
Makes about 90.