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Almond-Apricot Biscotti

 
400

The biscotti turned out delicious, by adding white chocolate really enhanced the depth of the flavor, and also gave the biscotti a softer and creamier texture, which also made these yummy biscotti highly additive. Almond and dried apricots added the rich nuttiness and sweet-sour juicy bites.

Yield

12

servings

Prep

20

min

Cook

70

min

Ready

90

min

 

Ingredients

651 ml all-purpose flour
355 ml sugar
118 ml butter, unsalted
chilled, cut into pieces
13 ml baking powder
5 ml salt
5 ml ginger
ground
*
101.2 ml/g white chocolate
cut into pieces
394 ml almonds
whole, toasted
*
2 large eggs
59 ml brandy
apricot, plus 1 tbsp
*
10 ml almond extract
*
173.4 ml/g apricots
diced

Directions

Italian cookies, yum! Line 18 x 12 x 1-inch cookie sheet with cooking spray.

Combine first 6 ingredient in processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.

First gather together these a few ingredients.
Combine first 6 ingredient in processor.
Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
Add white chocolate and process until finely chopped.

Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms.

Beat eggs, brandy and extract to blend in large bowl.
Add flour mixture and apricots

Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2- inch-wide log. Refrigerate until dough is firm, about 30 minutes.

and stir until moist dough forms.
Place the dough onto baking sheet.

Position rack in center of oven and preheat to 350℉ (180℃). Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.

Reduce heat to 300 degress F. Cut logs from sides of pan if necessary. Transfer to work surface.

Using heavy sharp knife, cut each log crosswise into ¾ inch-wide slices. Arrange half of cookies cut side down on cookie sheet.

Baking process.
Cut logs from sides of pan if necessary.

Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely.

Arrange half of cookies cut side down on cookie sheet.

Can be prepared 2 weeks ahead; store in airtight container at room temperature.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 89g (3.1 oz)
Amount per Serving
Calories 31831% of calories from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 6g 32%
Trans Fat 0g
Cholesterol 56mg 19%
Sodium 216mg 9%
Total Carbohydrate 17g 17%
Dietary Fiber 1g 4%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 2%
Calcium 4% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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