ROSEMARY APRICOT BISCOTTI
These have such a unique wonderful flavor that surprises everyone who tries them. The combination of the rosemary with the sweetness of the apricot is a great flavor. Great with coffee in the morning or makes a great dessert as well. Even more special if you can pick the rosemary right out of your garden.
Provided by cheftigue
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
- Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
- Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.
Nutrition Facts : Calories 440.9, Fat 13.9, SaturatedFat 8, Cholesterol 100.2, Sodium 221.5, Carbohydrate 70.9, Fiber 2.5, Sugar 28.1, Protein 8.7
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Charlena Cole
[email protected]I love making these biscotti as gifts. They're always a hit!
Jamie Jee
[email protected]These biscotti are the perfect addition to my holiday cookie platter. They're festive and delicious!
Mohammad Hafiz Uddin Ahamed
[email protected]I made these biscotti vegan by using almond flour and vegan butter. They turned out really well!
David Landers
[email protected]I'm allergic to apricots, so I substituted dried cherries instead. They turned out great!
Angelo Steve
[email protected]These biscotti are way too sweet for me. I think I'll try using less sugar next time.
Stupid Saddam
[email protected]I followed the recipe exactly and my biscotti turned out really crumbly. I'm not sure what I did wrong.
BA HET
[email protected]These biscotti are a bit dry for my taste. I think I'll try adding some more butter next time.
Hind Ahmed
[email protected]I'm not a huge fan of rosemary, but I really enjoyed these biscotti. The apricot flavor is really strong and the rosemary adds a nice touch.
Kyle Hoffman
[email protected]These biscotti are a bit time-consuming to make, but they're definitely worth the effort. They're so delicious and they make a great gift.
Tmg Yba
[email protected]I made these biscotti for my friends and they loved them. They said they were the best biscotti they've ever had.
Basanta Chaudhary
[email protected]These biscotti are so addictive! I can't stop eating them.
Franklin Best
[email protected]I was a bit skeptical about the rosemary in these biscotti, but I was pleasantly surprised. It adds a really nice flavor.
Marc Leika
[email protected]I've made these biscotti several times now and they always turn out perfect. They're the perfect addition to any coffee or tea break.
J D GAMING YT
[email protected]These biscotti are a great way to use up leftover apricots. I also added some chopped walnuts for extra crunch.
Matlab Bazar
[email protected]I love the combination of rosemary and apricot in these biscotti. They're the perfect balance of sweet and savory.
Amanda Ndaba
[email protected]These biscotti were a hit at my last party! They're so easy to make and they taste delicious.