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Apricot Almond Biscotti
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Brief Description
Homemade almond biscotti can be made 2 weeks ahead of time and is worth the effort!
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Main Ingredient
white chocolate
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Category: Snacks
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Cuisine: French
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Prep Time: 120 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
Perfect Afternoon Tea recipe.
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Posted By: DeviTitus
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Posted On: Dec 05, 2018
Number of Servings:
Ingredients:
- 3 cups - all-purpose flour
- 1 1/2 cups - sugar
- 1/2 cups - unsalted butter cut in pieces
- 2 1/2 teaspoons - baking powder
- 1 teaspoons - salt
- 1 teaspoons - ground ginger
- 3 1/2 ounces - white chocolate cut into pieces
- 1 1/4 cups - toasted sliced almonds
- 2 - large eggs
- 1/4 cups - apricot brandy or orange juice
- 2 teaspoons - almond extract
- 1 packages - 6 oz. dried apricots diced
Directions:
Line a large cookie sheet with parchment paper. Combine first 6 ingredients in food processor and process until fine meal forms. Add white chocolate and process until finely chopped.
Add almonds and chop coarsely using 6 to 8 pulses.
Beat eggs, brandy and extract until blended in large bowl. Add flour mixture and apricots and stir until moist dough forms.
Drop dough by spoonfuls in three 12-inch long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into a 12-inch wide log. Refrigerate until dough is firm, about 30 minutes.
Preheat oven to 350 degrees F. Bake on middle rack until logs are golden, about 30 minutes.
Place on cooling rack for 20 minutes. Reduce oven heat to 300 degrees F.
Transfer logs to work surface. Score with serrated knife, then cut through using heavy sharp knife, cutting each log crosswise into 3/4-inch wide slices.
Arrange cookies cut side down on cookie sheet. Bake 15 minutes; gently turn cookies over and bake 15 minutes longer. Transfer to cooling racks.
Cool completely. Can be prepared up to 2 weeks ahead; store in airtight container at room temperature.
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