Holidays can be stressful for many reasons. I always wonder how fast time went by when they sneak up on me! Year-round, I find recipes for this special time of year. No matter the season, we love baking these apricot spice biscotti!
Ingredient
BISCOTTI– 2 cups all-purpose flour– 1 tsp baking powder– 1/4 tsp salt– 1 tsp cinnamon– 1 tsp ginger– 1/4 tsp nutmeg– pinch of clove– 1/3 cup butter– 2/3 cup packed brown sugar– 2 egg– 1 tsp vanilla– ½ cup chopped dry apricotGLAZE– 1 cup confectioners’ sugar– 2 Tablespoons milk
Direction
1
Cover a large baking sheet with parchment.
Mix flour, baking powder, salt, cinnamon, ginger, and nutmeg in a large bowl. Mix with dry ingredients.
2
Mix butter and sugar in a stand mixer.
Adding eggs and vanilla. Keep beating in mixer for 3–4 minutes, scraping bowl sides.
3
Incorporate all dry ingredients. Stop the mixer and add apricots. The dough was stiff but sticky. Cover and chill dough for an hour. While dough chills, preheat oven to 350°F.
4
Knead dough 7–8 times on lightly floured surface. Divide dough in half. Roll each loaf into a log and flatten on the sheet. Logs should be 1 1/2 inches wide and 10 inches long, spaced a few inches apart on the baking sheet.
5
Bake 20 minutes until lightly browned.
Remove from oven and cool 20 minutes. Reduce oven temperature to 325 F.
6
Slice diagonally into ½ inch thick slices using a sharp serrated knife. Put cut side down on parchment paper and bake for 8-10 minutes. Turn slices over and bake for 8-10 more minutes until edges are crisp and golden brown.
7
Mix confectioners' sugar and milk in a small bowl to make a thick, pourable glaze. If needed, add milk by the teaspoon. Too thin? Add confectioner's sugar tablespoon by tablespoon). Add sprinkles to cookies. Enjoy!