Almond Apricot Logs Recipes

APRICOT ALMOND BLONDIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. Stir in chips, almonds and apricots., Drop by heaping tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 7-9 minutes or until lightly browned. Remove to wire racks to cool.

APRICOT & ALMOND CHEESE LOG

Steps:

• Mix reduced-fat cream cheese, apricots and zest until well blended. Shape into 6-inch log.
• Roll in nuts until evenly coated on all sides. Wrap tightly in plastic wrap.
• Refrigerate 30 min. Serve as a spread with the crackers.

ALMOND-APRICOT BISCOTTI

Steps:

• Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• Butter and flour foil (not the parchment).
• Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• Process until fine meal forms.
• Add white chocolate and process until finely chopped.
• Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
• Add flour mixture and apricots to liquid mixture.
• Stir until moist dough forms.
• Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• Moisten fingertips and shape each dough strip into 2-inch-wide log.
• Refrigerate until dough is firm, about 30 minutes.
• Position rack in center of oven and preheat to 350 degrees (F).
• Bake until logs are light brown, about 30 minutes.
• Transfer sheet to rack and cool completely.
• Reduce oven heat to 300 degrees (F).
• Transfer biscotti to work surface.
• Cut logs from sides of pan if necessary.
• Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
• Arrange half of cookies cut side down on cookie sheet.
• Bake 10 minutes.
• Gently turn cookies over and bake 10 more minutes.
• Transfer cookies to cooling rack.
• Repeat baking with remaining cookies.
• Cool cookies completely before serving or storing.

ALMOND APRICOT LOGS

Steps:

• In a large mixing bowl,dissolve yeat in water.
• Add the milk,oil,sugar,eggs,salt,nutmeg and 2 cups flour.
• Beat until smooth.
• Add apricots and almonds.
• Stir in enough remaining flour to form a soft dough.
• Turn onto floured surface and knead until smooth and elastic,about 6-8 minutes.
• Place in a greased bowl,turning once to grease top.
• Cover and let rise in a warm place till doubled,about 1-1/2 hours.
• Punch dough down,let rest for 10 minutes.
• Turn onto lightly floured surface.
• Roll into 15x12 inch rectangle.
• Cut into 3x1 inch strips.
• Place 1 inch apart on greased baking sheets.
• Cover and let rise until doubled,about 30 minutes.
• Bake at 375 for 15 minutes or until light golden brown.
• Remove to wire racks.
• For glaze combine the powdered sugar,vanilla and enough milk to achieve desired consistency.
• Brush over warm logs.