Yield: Yields about 24 biscotti.
Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
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I've been making these for years. They are the only cookie that doesn't rotate out of my holiday baking. Now friends are expecting them!
These were exactly what I was looking for! I compared 3 different recipes from different sites and this one didn't have any fat and had the added apricots. They were just the perfect little surprise bite. I baked them pretty dry, perfect for dunking. I will try them a little softer next time but they do last a long time when they are dry. I will make these again and again, everyone loved them. Perfect with an afternoon latte.
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