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Johnson Estate Winery

Apricot Biscotti with Hazelnuts or Almonds

Apricot Biscotti with Hazelnuts or Almonds
Recipe Date:
July 12, 2017
Cook Time:
Imperial (US)
Serve with Johnson Estate Cream Sherry or Vidal Ice Wine.
  • 1 cup dried apricots, coarsely chopped
  • 3 tbsps water
  • 4 tbsps Grower's Grape Seed Oil, or other neutral oil
  • 3/4 to 1 cup of sugar
  • 2 large egg whites
  • 2 cups flour (1/2 cup whole wheat, the rest white)
  • 1/4 cup ground hazelnuts, almonds or flax seeds
  • 2 tsps baking powder
  • 1/4 tsp salt
  • 2 tsps pure almond extract
  • 1 cup almonds or hazelnuts, toasted and chopped

Microwave apricots and water or liqueur for one minute (or soak for about one hour). Preheat oven to 325ºF and line a baking sheet with parchment paper. Beat egg whites, add oil and sugar gradually. Mix flour, baking powder, and salt and add to egg mixture until just incorporated. Add chopped hazelnuts.

Divide the dough into two logs (18” long by 1 1⁄2 wide) – using flour to coat hands to prevent sticking – and place on baking sheet. Bake for 25 minutes until lightly browned.

Transfer to a cutting board and cool 10 minutes. Reduce oven to 275ºF. Cut the logs, diagonally, into 1⁄2 inch thick slices. Arrange on baking sheet and return to the oven and bake 10-20 minutes until cut surfaces dry out slightly. Cool on wire racks. Store in airtight container; may be frozen.


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