Apricot and Almond Biscotti

Step 1

Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.

Step 2

Remove enough zest from one large orange to make 1 tsp. set aside.

Step 3

Squeeze the orange to obtain 2 teaspoons of orange juice.

Step 4

Combine the flour and baking powder in a medium bowl and mix together thoroughly.

Step 5

In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.

Step 6

Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.

Step 7

Let the dough rest a couple of minutes in the mixer bowl.

Step 8

Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.

Step 9

Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won’t stick together as they bake. If you have two sheets, place one log on each lined baking sheet.

Step 10

Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.

Step 11

Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.

Step 12

Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you’ll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.

Step 13

Bake 7 minutes, flip biscotti, and bake 7 minutes more.

Step 14

Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.