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Hazelnut and Apricot Biscotti

Recipe photo courtesy of Adrian Mueller
Source: Martha Stewart Living, September 2015
Total Time Prep Yield



Cook's Notes

Toast the hazelnuts in a 350 degree oven in a single layer on a baking sheet until golden brown and fragrant, about 12 minutes, tossing them occasionally. Let cool, then coarsely chop them.

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How would you rate this recipe?
  • edytam1083766
    21 DEC, 2018
    I didn't have a paddle whisk beater, so used my hands to form a dough. On second baking it didn't look ready to me so left for extra 10 mins but the biscuits are too crunchy so i'll try again following the time instructions. Tastes on the sweet side and nice hint of anise.

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