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Almond Apricot Biscotti

Source of Recipe

net


List of Ingredients

ALMOND APRICOT BISCOTTI
Makes 40 cookies

2 3/4 cups flour
1 1/2 cups sugar
1/2 cup chilled, unsalted butter, cut up
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
3 1/2 ounces white chocolate, cut into pieces (or white chocolate chips)
1 2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 tablespoon apricot brandy
2 teaspoons almond extract
1 6-ounce package dried apricots, diced

Preheat oven to 350 degrees. Line an 18-by-12-by-1-inch cookie sheet with foil. Butter the foil. Combine first 6 ingredients in food processor. Process to fine meal stage. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely. Beat eggs, brandy and extract together. Add flour mixture and apricots and stir until moist dough forms. Drop by spoonfuls in 3 (12-inch-long) strips onto cookie sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2-inch-wide log. Refrigerate until dough is firm, about 30 minutes. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.

Reduce heat to 300 degrees. Cut logs from sides of pan, if necessary. Transfer to work surface. Cut each log crosswise into 3/4-inch-wide slices. Use a serrated knife, sawing firmly through the biscotti. Place cookies cut side up on sheet. Bake 10 minutes. Turn cookies over and bake 10 minutes longer. Transfer to rack and cool completely. Send in an airtight container.






Recipe