Almond-Apricot Biscotti

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 50mins
YIELD: 40 cookies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
  • Butter and flour foil (not the parchment).
  • Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
  • Process until fine meal forms.
  • Add white chocolate and process until finely chopped.
  • Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
  • Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
  • Add flour mixture and apricots to liquid mixture.
  • Stir until moist dough forms.
  • Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
  • Moisten fingertips and shape each dough strip into 2-inch-wide log.
  • Refrigerate until dough is firm, about 30 minutes.
  • Position rack in center of oven and preheat to 350 degrees (F).
  • Bake until logs are light brown, about 30 minutes.
  • Transfer sheet to rack and cool completely.
  • Reduce oven heat to 300 degrees (F).
  • Transfer biscotti to work surface.
  • Cut logs from sides of pan if necessary.
  • Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
  • Arrange half of cookies cut side down on cookie sheet.
  • Bake 10 minutes.
  • Gently turn cookies over and bake 10 more minutes.
  • Transfer cookies to cooling rack.
  • Repeat baking with remaining cookies.
  • Cool cookies completely before serving or storing.
Advertisement