Tuesday, April 3, 2012

Almond-Apricot Biscotti


Almond-Apricot Biscotti



This is my rave review biscotti recipe. I have been making it for years – too many years and people always love it. Like all biscotti – as they sit in your kitchen, (if you can keep from eating them all in one sitting), they get drier and better. They also freeze well. I have packaged these up, mailed them to my kids at college, sent them on a picnic, wrapped in cellophane, tied with a ribbon, as a gift and served with gelato at an elegant Italian dinner. This recipe will make about 30 biscotti and can be made up to 2 weeks in advance if stored in an airtight container.

Line an 18” x 12” x 1” sheet cookie pan with foil or parchment paper. If foil, butter and flour the surface. Combine 2¾ C sifted all-purpose flour, 1½ C sugar, ½ C (1 stick) unsalted butter cut into pieces, 2½ tsp baking powder, 1 tsp salt, 1 tsp ground ginger in a processor. Process until fine meal forms. Add 4 ounces imported white chocolate (such as Lindt), cut into pieces and process until finely chopped. Add 1 2/3 C toasted whole almonds and chop coarsely, using about 8 on/off turns on the processor.



In a separate bowl, mix 2 large eggs, ¼ C plus 1 Tb apricot-flavored brandy and 2 tsp good quality almond extract.  Add flour mixture and one 6-ounce package of dried apricots, roughly chopped, to above apricot/brandy mixture and stir (or mix with your hands) until moist dough forms.

Drop dough by spoonfuls in two 12+ inch long strips on prepared baking sheet, spacing evenly. Moisten fingertips with water and shape each dough strip into 2-3-inch-wide logs. Refrigerate until dough is firm, about 30 minutes.

With rack in the center of oven, bake logs in a 350 degree F oven until golden, about 25-30 minutes.  Transfer to a rack to cool briefly.

Reduce oven temperature to 300 degrees F. Transfer logs to cutting board, using a sharp serrated knife, cut each log crosswise into ¾-inch-wide slices.  Arrange half of cookies cut side down on a cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. Transfer cookies to rack to cool. Repeat with remaining cookies. Cool completely before packaging.


Serve alone or with gelato, ice cream or other dessert and a glass of Vin Santo, Muscat, coffee or cappuccino. 

Larue

4 comments:

  1. I make a lot of biscotti and have decided to try this recipe as it sounds really good. Always a bit difficult with American recipes in that cups seem so vague (eg ¼ C plus 1 Tb apricot-flavored brandy). Why not give it in grams or ounces for your European followers who like a bit more precision? thanks, Bernard (UK)

    ReplyDelete
  2. Fantastic recipe..thank you! (replaced 3 TBL of butter with coconut oil)

    ReplyDelete
  3. Fantastic recipe..thank you! (replaced 3 TBL of butter with coconut oil)

    ReplyDelete