Apricot Macadamia Biscotti
Macadamia nuts are easy to cut, making for neat slices of biscotti.
Servings: 48
Ingredients:
Photo: Apricot Macadamia Biscotti
| Nutritional Info | |
| Per cookie: about | - |
| cal | 124 |
| pro | 2 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 16 g |
| fibre | 1 g |
| chol | 15 mg |
| sodium | 64 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 4% |
| vit A | 3% |
| folate | 5% |
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1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
1/4 cup (50 mL) milk
2 tsp (10 mL) almond extract
3 cups (750 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) salt
1 cup (250 mL) toasted macadamia nuts
2/3 cup (150 mL) dried apricots, sliced
12 oz (375 g) white chocolate, melted
Preparation:
Line 2 rimless baking sheets with parchment paper or grease; set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, milk and almond extract. In separate bowl, whisk together flour, baking powder and sa< stir into butter mixture. Stir in nuts and apricots.
On lightly floured surface, form into four 2-inch (5 cm) wide logs. Place, 3 inches (8 cm) apart, on prepared pans. Bake in top and bottom thirds of 350°F (180°C) oven, rotating and switching pans halfway through, until light golden and firm, about 22 minutes. Let cool on pans for 10 minutes.
Transfer logs to cutting board. Using chef's knife, cut diagonally into 1/2-inch (1 cm) wide slices. Stand slices upright, 1/2 inch (1 cm) apart, on prepared pans; bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, about 30 minutes. Transfer to rack; let cool.
Dip half of each cookie into chocolate; return to rack and let set. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.)
Additional Information
Source
Holiday Best: 2005
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