Biscotti with Amaretto and apricots

Today,Anna had play date with her friend Luke! She was so happy,cheering,screaming from joy and sharing her toys!Kids had really good time! Moms,too!Drinking coffee with Jelena ,chatting and chasing the little ones!



Of course,coffee without cookie is impossible…! Jelena’s trying  not to eat sweets,unlike me!I tried to make something with low sugar and easy. And biscotti came on my mind…!I’ve never made before,and without knowing the process,I thought that it was difficult to make.But I was wrong…Is one of the most easiest recipes,you can combine different flavors! So I made a lemony Amaretto biscotti with dried apricots and hazelnuts. I found the recipe from Giada De Laurentiis,but I made some modifications.

  • 2 cups GF all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 cup sugar
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 teaspoon grated lemon zest
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 tsp Amaretto
  • 3/4 coarsely chopped hazelnuts
  • 1/4 cup dried apricots

Preheat the oven to 350 degrees F.

Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest,amaretto  and salt in a large bowl to blend.Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the hazelnuts and apricots.


Form the dough into  a long log on the prepared baking sheet. Bake until light golden, about 40 minutes.Let it  cool for 30 minutes. Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.





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