Clipped from Bon Appetit years ago, these are great for giving. Crunchy and chewy (the apricots) and pretty.
Almond-Apricot Biscotti
2-3/4 cups sifted all purpose flour
1-1/2 cups sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2-1/2 teasp baking powder
1 teasp salt
1 teasp ground ginger
3-1/2 ounces white chocolate (such as Lindt) cut into pieces
1-2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 tablespoon apricot-flavored brandy
2 teaspoons almond extract
1 6-ounce package dried apricots, diced.
Line 18x12x1 inch 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 to 8 on/off turns. Beat eggs, brand and extract to blend in a 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 2-inch wide log. Refrigerate until dough is firm, about 30 minutes.
Position rack in center of oven and preheat to 350F. Bake until golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce heat to 300F. Transfer logs 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 coookie sheet. Bake 10 minutes. Gently turn over and bake 10 minutes longer. Transfer to rack, repeat with remaining cookies.
Makes about 40.
Almond-Apricot Biscotti
2-3/4 cups sifted all purpose flour
1-1/2 cups sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2-1/2 teasp baking powder
1 teasp salt
1 teasp ground ginger
3-1/2 ounces white chocolate (such as Lindt) cut into pieces
1-2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 tablespoon apricot-flavored brandy
2 teaspoons almond extract
1 6-ounce package dried apricots, diced.
Line 18x12x1 inch 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 to 8 on/off turns. Beat eggs, brand and extract to blend in a 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 2-inch wide log. Refrigerate until dough is firm, about 30 minutes.
Position rack in center of oven and preheat to 350F. Bake until golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce heat to 300F. Transfer logs 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 coookie sheet. Bake 10 minutes. Gently turn over and bake 10 minutes longer. Transfer to rack, repeat with remaining cookies.
Makes about 40.