Almond Cranberry Apricot Biscotti

Recipe by LeeAnn
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 24
YIELD: 2 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix flour and baking powder together& set aside.
  • In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
  • Add almonds, cranberries and apricots.
  • Add flour mixture to wet mixture.
  • The dough will be sticky.
  • Transfer onto a lightly floured work surface.
  • Divide dough into two pieces.
  • Flour your hands and roll one piece into a log almost the length of your cookie sheet.
  • Place on the cookie sheet and flatten to about ½ an inch.
  • Both logs should fit lengthwise on your cookie sheet.
  • Bake at 350°F for 20 minutes.
  • Remove from the oven and let rest 5 minutes.
  • Transfer to a cutting board and cut diagonally into ¾" slices.
  • Stand cookies on their side and return to a 300 degree oven for 10 minutes.
  • Remove from the oven and flip each cookie onto the other side.
  • Bake another 10 minutes.
  • Let cool on a rack.
  • You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.
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