Some folks swoon for chocolate; I swoon for apricots. This biscotti features Californian dried apricots and is graced with a dash of apricot liqueur (peach schnapps or orange juice are good swaps)). These biscotti are sweet, tart, and pretty as a picture. Baking with liqueurs is always interesting and this method of dipping the baked biscotti into juice or wine and then sugar and re-baking, is one I favour. It looks and taste amazing!
In a mixer bowl, cream the butter and sugar; add eggs, vanilla and orange oil and blend well. Fold in remaining ingredients and blend for one minute to make a thick, pasty mixture. Spread mixture out on the baking sheet in one large or two medium logs of batter, about
Remove from oven and cool about 20 minutes before cutting into diagonal lengths, about
Place sugar side down on baking sheet.
Lower oven temperature to
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