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Apricot Almond Biscotti

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)52.22
Energy (kCal)1590.8668
Carbohydrates (g)93.7676
Total fats (g)121.7619
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F and line a baking sheet with parchment paper. | 2. Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in apricots and nuts. Divide dough in half and shape into 2 logs. Place on a parchment-lined baking sheet. | 3. Bake at 325°F for 25 minutes and let cool for 20 minutes. Reduce oven temperature to 300°F Slice cookies on the bias into 1/2-inch wide biscotti and return to baking sheet. Bake for 15 to 20 minutes, until just lightly browned around the edges. | 4. When cookies have cooled, dip half in melted chocolate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1 cup unsalted 1368.0 62.856 42.744 115.2
    icing sugar 1 cup sifted - - - -
    egg 1 71.5 0.36 6.28 4.755
    vanilla 1 teaspoon 12.095999999999998 0.5313 0.0025 0.0025
    purpose flour 2 1/4 cups - - - -
    fine salt 1/4 teaspoon - - - -
    apricot cherry 1 cup cut candied 73.5 19.2815 0.8575 0.1715
    almond halve 1 cup - - - -
    chocolate 4 ounces melted 65.7708 10.7388 2.336 1.6329

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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