ROSEMARY APRICOT BISCOTTI
These have such a unique wonderful flavor that surprises everyone who tries them. The combination of the rosemary with the sweetness of the apricot is a great flavor. Great with coffee in the morning or makes a great dessert as well. Even more special if you can pick the rosemary right out of your garden.
Provided by cheftigue
Categories Dessert
Time 1h15m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
- Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
- Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.
Nutrition Facts : Calories 440.9, Fat 13.9, SaturatedFat 8, Cholesterol 100.2, Sodium 221.5, Carbohydrate 70.9, Fiber 2.5, Sugar 28.1, Protein 8.7
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