dried-apricots-and-nuts-biscotti-4584.jpg

Dried apricots and nuts biscotti

5

by: vimalalakshmi






It is my first try to make a biscotti.I tried it with a fear whether it'll comeout well or not.My cousin came to help me,i added the ingredients and she mixed it and we baked them.......oh...well well well......the result was sooo good.I never expected that my first try would be a big sucess.I took American style vanilla biscotti and done my variations.I think u all love it.




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ingredients

Adjust your ingredient quantities here. Simply enter how many servings you need, and the ingredient quantity will update accordingly!

serves: 20

2 cups maida

6 tbsps butter

1/2 tsp vanilla extract (i used vanilla pod it gave a good texture in the dough)

11/2 tsp baking powder

drops pineapple essence-few (don't use more)

1/2 tsp salt

2/3 cup sugar

1 tbsp pineapple pieces (can use tinned,fresh or boiled with sugarsyrup)

1 tbsp dried apricots (soak in hot water for 10 mins and cut into pieces)

2 tbsp chopped nuts(not finely chopped) (i used walnuts, badam & cashew, can use dates also)

Nutrition Facts
Dried apricots and nuts biscotti

Servings Per Recipe: 20

Amount per Serving

Calories: 78

  • Total Fat: 4.1 g
  •     Saturated Fat: 2.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 9.2 mg
  • Sodium: 106.4 mg
  • Total Carbs: 10.8 g
  •     Dietary Fiber: 0.3 g
  •     Sugars: 7.8 g
  • Protein: 0.4 g
VIEW DETAILED NUTRITION

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preparation

dried-apricots-and-nuts-biscotti-4584.jpg 1.  Preheat oven at 350 degrees

2.  Beat butter and sugar till creamy.

3.  Add in baking pr,vanilla extract,pineapple essence,salt beat well.

4.  3.Add the flour mix well with hands or with paddle attachment then mix in dried apricots,pineapple pieces,chopped nuts mix well till the dough rolls to a ball.

5.  4.seperate the dough into 3 quarters place on part on the floured surface and roll rectangular slightly flatten thesurface and place on the baking sheet.

6.  5.Bake for about 25-35 mins.remove from oven and cool for 15 mins.

7.  6.Cut the bread into diagonals and arrange in the baking tray bake again for 15 mins flip and bake for abt 5 mins.

8.  Cool and store in an airtight container.

Cooks' note:
Cut the bread in biscotti shape when it is still warm,or they will crumble.

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