Apricot Almond Biscotti
Sunnyside Cook
Golden cookies that are studded with dried apricots, roasted almonds, and white chocolate.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ cups sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground ginger
- ½ cup unsalted butter chilled, cut into pieces
- 3 ½ ounces white chocolate cut or broken into 3/4-inch pieces
- 1 ½ cups roasted unsalted whole almonds
- 2 large eggs
- ¼ cup + 3 tablespoons apricot brandy
- 2 teaspoons almond extract --not imitation
- 1 6- ounce package of dried apricots --diced finely
Instructions
- Cover an 18 X 12 X 1 cookie sheet with aluminum foil. Butter and flour the foil.
- Combine first 5 ingredients in food processor. Use one or two on/off turns to mix ingredients. Add butter to processor. Process until fine meal forms. Add white chocolate and process 4-6 times, until chopped. Add toasted almonds and chop coarsely, using 6-8 on/off turns.
- Beat eggs in a large bowl. Whisk in brandy and extract. Add flour mixture and apricots to liquid mixture, turning everything over and over with a rubber spatula until moist dough forms,.
- Use a spoon to drop the dough into 3 12-inch long strips on the prepared cookie sheet, spacing them evenly. Moisten fingertips with water and gently pat each dough strip into a three-inch wide log. Refrigerate for 30 minutes. (You can refrigerate the logs for a longer period, but if so, cover them with plastic wrap first.)
- Preheat oven to 350 degrees F. Bake logs until golden, about 30 minutes. Transfer cookie sheet to rack and cool completely.
- Reduce oven heat to 300 degrees F. Transfer one log at a time to a work surface using a large spatula to avoid breakage. Using a heavy, sharp knife, cut each log crosswise into ¾ inch slices. Arrange half of cookies cut side down on an ungreased cookie sheet.
- Bake one sheet of biscotti for 10 minutes. Remove from oven and gently turn over cookies. Return to oven, rotating the pan and bake additional 10-12 minutes. Allow to cool on sheet for 5 minutes. Removed biscotti from baking sheet and transfer to a cooling rack. Repeat with remaining cookies. Cool completely.
Notes
Adapted from a recipe in the December 1993 Bon Appétit (thanks to reader Nancy for helping me to find the exact issue).
Can be prepared 2 weeks ahead. Store in airtight container at room temperature. Also freezes well; place in airtight container with waxed paper between layers of biscotti.