Almond-Apricot Biscotti
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Almond-Apricot Biscotti
  Biscotti    Cookies  
Last updated 6/12/2012 1:03:38 AM. Recipe ID 27703. Report a problem with this recipe.
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      Title: Almond-apricot biscotti
 Categories: Cookie
      Yield: 40 Servings
  2 3/4 c  Sifted all purpose flour
  1 1/2 c  Sugar
      1    Stick chilled unsalted
           -butter; cut into pieces
  2 1/2 ts Baking powder
      1 ts Salt
      1 ts Ground ginger
  3 1/2 oz White chocolate; cut into
  1 2/3 c  Whole almonds toasted
      2 lg Eggs
    1/4 c  Plus
      1 tb Apricot flavored brandy
      2 ts Almond extract
      1 pk (6-oz) dried apricots; diced
  Makes about 40.
  Line large cookie sheet with foil. Butter and flour foil. Combine
  first 6 ingredients in processor. Process until fine meal forms. Add
  white chocolate and process until finely chopped. Add toasted almonds
  and chop coarsely, using 6-8 on/off turns. Beat eggs, brandy and
  extract to blend 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. 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 350F. Bake until logs
  are golden, about 30 minutes. Transfer sheet to rack and cool
  Reduce heat to 300F. Cut logs from sides of pan if necessary.
  Transfer to work surface. Using heavy 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 minutes longer. Transfer cookies to racks. Repeat baking with
  remaining cookies. Cool cookies completely. (Can be prepared 2 weeks
  ahead; store in airtight container at room temperature.)

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Recipe ID 27703 (Apr 03, 2005)

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