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Recipe: Almond Apricot Biscotti
Similar Categories: Almond, Apricot, Biscotti
Serving Size : 40
2 3/4 cups sifted flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter -- cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces imported white chocolate -- cut into pieces
1 2/3 cups whole almonds -- toasted
2 large eggs
1/4 cup Plus 1 tablespoon apricot flavored brandy
2 teaspoons almond extract
6 ounces dried apricots -- chopped
Combine the flour, sugar, butter, baking powder, salt and ginger in a food
processor container. Process until a fine meal forms. Add the white
chocolate. Process until finely chopped. Add the almonds. Pulse 6 to 8
times to chop coarsely.
Beat the eggs, brandy and almond extract in a large bowl. Add the flour
mixture and apricots, stirring until moistened.
Line a 12x18-inch cookie sheet with foil. Butter and flour the foil. Shape
the dough into three 12-inch long by 2-inch wide strips and place on the
prepared cookie sheet, leaving a space between each strip. Chill for 30
minutes or until the dough is firm.
Place the cookie sheet on the center oven rack. Bake at 350 degrees for 30
minutes or until golden brown. Cool completely on the cookie sheet on a
wire rack.
Remove the logs to a work surface. Cut into 3/4 inch wide slices with a
sharp knife. Place half of the cookies cut side down on the cookie sheet.
Reduce the oven temperature to 300 degrees. Bake for 10 minutes. Turn and
bake for 10 minutes longer. Cool completely on a wire rack. Repeat the
process with the remaining cookies. Store in airtight containers for up to
2 weeks.
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