Apricot Macadamia Biscotti Recipes

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APRICOT MACADAMIA BISCOTTI



Apricot Macadamia Biscotti image

Make and share this Apricot Macadamia Biscotti recipe from Food.com.

Provided by Olha7397

Categories     Dessert

Time 1h10m

Yield 48 cookies

Number Of Ingredients 11

1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/4 cup milk
2 teaspoons almond extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup toasted macadamia nuts
2/3 cup dried apricot, sliced
12 ounces white chocolate, melted (375 g)

Steps:

  • Line 2 rimless baking sheets with parchment paper or grease; set aside.
  • In large bowl, beat in eggs, milk and almond extract. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture. Stir in nuts and apricots.
  • On lightly floured surface, form into four 2-inch wide logs. Place, 3 inches apart, on prepared pans. Bake in top and bottom thirds of 350°F oven, rotating and switching pans halfway through, until light golden and firm, about 22 minutes. Let cool on pans for 10 minutes.
  • Transfer logs to cutting board. Using chef's knife, cut diagonally into ½ inch wide slices. Stand slices upright, ½ inch apart, on prepared pans; bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, about 30 minutes. Transfer to rack; let cool.
  • Dip half of each cookie into chocolate; return to rack and let set. (Make ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.) Makes about 48 cookies.
  • Canadian Living.

Nutrition Facts : Calories 128.6, Fat 6.7, SaturatedFat 3, Cholesterol 15.1, Sodium 63.4, Carbohydrate 16, Fiber 0.6, Sugar 9.5, Protein 1.8

LEMON OR LIME AND MACADAMIA BISCOTTI



Lemon or Lime and Macadamia Biscotti image

A lightly flavoured Biscotti with the crunch of macadamia nuts. These nuts are supposed to be very good for you so I tell myself I am eating healthy :) This recipe was one among my "Healthy Recipe Cards". I love these with a nice hot cup of coffee or tea.

Provided by Jen T

Categories     Dessert

Time 35m

Yield 30 serving(s)

Number Of Ingredients 7

1 1/2 cups self raising flour
1 cup whole meal flour
1 teaspoon baking powder
3/4 cup caster sugar
3 eggs (lightly beaten)
2 lemons, juice and zest of (I prefer lemon) or 2 limes, juice and zest of (I prefer lemon)
1 cup roasted raw macadamia nuts (leave whole)

Steps:

  • Preheat oven to 200'C.
  • Sift the flours, baking powder and sugar into a bowl and stir to mix well.
  • In a separate bowl combine the eggs, nuts, juice and rind of either the lemons or limes.
  • Add the egg mix to the dry ingredients and mix to form a stiff dough.
  • Turn out the dough onto a floured board and divide into two and shape into 2 logs.
  • Place the 2 logs onto a baking tray which has been lined with a piece of baking paper, or has been greased and floured.
  • Bake at 200'C for 15minutes.
  • Remove logs from oven and allow to cool completely.
  • Cut into thin slices (I use a bread knife for this) and place in a single layer onto a baking paper lined baking tray.
  • Return to oven which has been turned down to 150'C and bake for 10mins or until firm and golden.
  • When cold store in an airtight container.

Nutrition Facts : Calories 95.9, Fat 4, SaturatedFat 0.7, Cholesterol 21.1, Sodium 19.7, Carbohydrate 13.6, Fiber 1.1, Sugar 5.3, Protein 2.2

APRICOT BISCOTTI



Apricot Biscotti image

Make and share this Apricot Biscotti recipe from Food.com.

Provided by loof751

Categories     Dessert

Time 1h20m

Yield 40 biscotti, 20 serving(s)

Number Of Ingredients 9

1 1/2 cups dried apricots
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 tablespoon orange zest
1 teaspoon vanilla
1 teaspoon water

Steps:

  • Chop the apricots.
  • Sift flour, sugar, baking soda, and salt into a medium bowl.
  • In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
  • Fold in apricots.
  • In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
  • Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
  • With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
  • Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

WHITE CHOCOLATE APRICOT BISCOTTI



White Chocolate Apricot Biscotti image

Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.

Provided by Baby Kato

Categories     Dessert

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 1/2 cups sugar, white
2 large eggs
3 ounces white chocolate, baker, melted
2 3/4-3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons orange juice
1 teaspoon orange rind
1 teaspoon almond extract
3 ounces white chocolate, baker, chopped
3/4 cup almonds, whole coarsley chopped, toasted
3/4 cup dried apricot, coarsley chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter, sugar and eggs together in large bowl.
  • Add in melted, cooled white chocolate.
  • Add all remaining ingredients making sure to blend well.
  • Dough will probably be sticky.
  • Grease and flour 2 cookie sheets.
  • Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
  • Bake for 30 minutes then cool for 10 minutes.
  • Cut into 3/4" wide slices.
  • Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
  • Cool and store in covered container.

Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4

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