From the kitchen of Stephanie Knewasser
In a large bowl, combine:
1/4 c olive oil
3/4 c sugar
Add:
1 Tbsp vanilla or 2 Tbsp imitation vanilla
2 eggs
Add:
1 3/4 c flour
1/4 tsp salt
1 tsp baking powder
Mix in:
1 c dried apricots, cut into raisin sized pieces
1/2 c sliced almonds, toasted*
Divide dough in half.
Form two logs (12×2 inches) on a cookie sheet lined with parchment paper or a silicone baking mat.
Dough will be sticky.
To shape the sticky dough, use a silicone spatula or wet hands with oil.
Bake @ 350 for 20 -25 minutes, they should be firm enough to transfer.
Cool until easy enough to handle.
On a cutting board, cut into slices.
Place cut side down on lined cookie sheet.
Bake 10 minutes.
Turn over & bake 6 more minutes.
* To toast almonds, place in a clean dry pan. Cook on low med heat, stirring to avoid burning. They will become fragrant and golden.
NOTES:
I don’t like hard as a rock biscotti. If you do, simply bake these longer.
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