Almond-Apricot Biscotti Recipe
Description:
This delightful Almond-Apricot Biscotti recipe is reminiscent of traditional biscotti, offering a satisfying crunch that pairs perfectly with a steaming cup of tea, coffee, or hot cocoa. Whether enjoyed as a treat for yourself or shared with friends and family, these biscotti are sure to impress. Crafted with care, this recipe is a testament to the enduring appeal of homemade baked goods, with a touch of nostalgia from its origins in a high school Home-Ec class.
- Cook Time: 50 minutes
- Prep Time: 1 hour
- Total Time: 1 hour and 50 minutes
- Recipe Category: Dessert
- Keywords: Cookie & Brownie, European, Weeknight, < 4 Hours
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 3/4 cups | All-purpose flour |
| 1 1/2 cups | Sugar |
| 1/2 cup | Unsalted butter |
| 2 1/2 teaspoons | Baking powder |
| 1 teaspoon | Salt |
| 1 teaspoon | Ground ginger |
| 1 cup | White chocolate, chopped |
| 3 1/2 ounces | Toasted almonds |
| 2 | Eggs |
| 1 2/3 tablespoons | Apricot brandy |
| 2 teaspoons | Almond extract |
Nutrition Facts (Per Serving):
- Calories: 143.9
- Fat Content: 6.5g
- Saturated Fat Content: 2.3g
- Cholesterol Content: 17mg
- Sodium Content: 87.6mg
- Carbohydrate Content: 19.7g
- Fiber Content: 1.3g
- Sugar Content: 11.7g
- Protein Content: 2.8g
Yield:
Makes approximately 40 cookies.
Instructions:
-
Prepare Baking Sheet: Line a 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper). Butter and flour the foil (not the parchment).
-
Prepare Dry Ingredients: In a food processor, combine the all-purpose flour, sugar, unsalted butter, baking powder, salt, and ground ginger. Process until a fine meal forms.
-
Incorporate Chocolate and Almonds: Add the chopped white chocolate to the mixture in the food processor and process until finely chopped. Then, add the toasted almonds and chop coarsely using 5 to 7 on/off pulses.
-
Prepare Wet Ingredients: In a large bowl (or using a countertop mixer), beat the eggs, apricot brandy, and almond extract until well combined.
-
Combine Wet and Dry Ingredients: Add the flour mixture and apricots to the liquid mixture. Stir until a moist dough forms.
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Shape Dough: Drop the dough by spoonfuls in three evenly spaced 12-inch-long strips on the prepared baking sheet. Moisten your fingertips and shape each dough strip into a 2-inch-wide log. Refrigerate until the dough is firm, about 30 minutes.
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Preheat Oven: Position a rack in the center of the oven and preheat to 350°F (175°C).
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Bake: Bake until the logs are light brown, about 30 minutes. Transfer the sheet to a rack and allow the logs to cool completely.
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Slice Biscotti: Reduce the oven heat to 300°F (150°C). Transfer the biscotti to a work surface and cut the logs from the sides of the pan if necessary. Using a very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
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Bake Again: Arrange half of the cookies cut side down on the cookie sheet and bake for 10 minutes. Gently turn the cookies over and bake for an additional 10 minutes. Transfer the cookies to a cooling rack.
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Repeat: Repeat the baking process with the remaining cookies.
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Cool: Allow the cookies to cool completely before serving or storing.
Enjoy the delightful crunch and aromatic flavors of these Almond-Apricot Biscotti, perfect for any occasion or as a thoughtful homemade gift! 🍪✨
