| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
Italian |
Italian, Nuts, Molded, Biscotti, Tried & lik |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 2 |
ts |
Baking powder |
| 1/2 |
|
Stick butter |
| 1 |
ts |
Vanilla |
| 2 |
lg |
Eggs |
| 2/3 |
c |
Granulated sugar |
| 1/2 |
c |
Dried apricots, snipped |
| 1/2 |
c |
Chopped walnuts |
INSTRUCTIONS
Mix flour and baking powder in a bowl and set aside. In another bowl, cream
sugar and butter together until nice and fluffy. Add eggs one at a time.
Add vanilla, beating as you go along. Add half the flour mixture. Mix
apricots and nuts with remaining flour mixture and add to the batter.
Shape dough into two logs on a vegetable-oil sprayed cookie sheet. If you
spray your hands with the spray, you will be able to shape the logs
uniformly (about 3 inches wide and 12 to 14 inches long).
Bake in a 350 degree F. oven for about 25 minutes, until it turns brown.
Remove from oven and let cool for about 10 minutes; leave your oven on.
Carefully remove each log from cookie sheet onto a cutting board and cut
with a serrated knife at a diagonal into 1/2-inch slices. Place back on
cookie sheet with cut side down and bake again for about 5 minutes on each
side.
Recipe by: d_gillespie@fccc.edu (Doris E. Gillespie)
Posted to TNT - Prodigy's Recipe Exchange Newsletter by 4paws@netrax.net
(Shermeyer-Gail) on Mar 10, 1997.
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