Total Time
1hr 20mins
Prep 30 mins
Cook 50 mins

Another great find on American - I like chewy biscotti so I only cook it once.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
  3. Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
  4. Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
  5. Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
  6. Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.
Most Helpful

Love your biscotti recipe & admit that I was generous with the amount of chopped, dried apricots! Another time I think I'll make a double batch since these disappeared so quickly! Thanks for sharing the recipe! [Made & reviewed in Everyday Is a Holiday tag]

Sydney Mike April 01, 2011

These are delicious, I made it to the recipe except for useing gf flour mix instead of flour. I was'nt sure what the extra 2 tablespoons of flour was for but I used it to separate the chopped apricots before adding to the mixture. I also left a few slices out of the second bake which did result in a lovely scone like texture. But the finished biscotti were delicious dunkable delights. Thank you Ceezie for sharing.

WicklewoodWench March 30, 2011