APRICOT ALMOND BISCOTTI
Two and three-quarters cups sifted all-purpose flour
One and one-half cups sugar
One half cup (1 stick)/chilled unsalted butter, cut into pieces
Two and one-half teaspoons/baking powder
One teaspoon/ salt
One teaspoon/ground ginger
Three and one half ounces/imported white chocolate (Lindt), cut into pieces
One and two-thirds cups/whole almonds, toasted (I use a toaster oven at 300 degrees and watch them)
Two/large or extra large eggs
One quarter cup plus one tablespoon/ apricot flavored brandy
Two teaspoons/ almond extract
Six ounces/dried apricots, chopped (I use a mini food processor)
*Position rack in center of the oven and preheat to 350 degrees.
*Line a large cookie sheet with foil. Butter and flour foil (you can use Baker’s Joy).
*Combine first six ingredients in food processor. Process until fine meal forms.
*Add white chocolate and process until finely chopped, but not too finely.
*Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
*Beat eggs, brandy and almond extract in large bowl.
*Add flour mixture and stir until moist dough forms. (I use my hands.)
*Add the chopped apricots and mix well.
*Drop dough by spoonfuls to make three 12-inch-long strips on prepared cookie sheet, spacing
evenly. (See note below.)
*Moisten hands and shape each dough strip into a 2-inch wide log. Try to make them smooth on
*Refrigerate until dough is firm, about 30 minutes.
*Bake until logs are golden, about 30 minutes. Cool completely.
*Reduce heat to 300 degrees.
*Carefully transfer logs to work surface. Using a heavy sharp knife, cut each log crosswise into ¾ inch-
*Arrange half the cookies cut side down on cookie sheet.
* Bake 10 minutes.
*Gently turn over and bake 10 minutes longer. You can let them cool a bit before turning. Repeat with the rest of the cookies.
*Transfer cookies to racks.
*Cool cookies completely before storing at room temperature in airtight container.
The biscotti will have a chewy consistency. If a dryer harder cookie is desired, the second baking can be longer but do not burn them. The biscotti will keep up to two weeks in airtight containers—although I challenge you to keep them that long. They can be frozen.
Note: Rather than 10 minutes on each side, I bake them upright for 20 minutes without turning them. In either case, position the sheets in the middle of the oven. Also, you can use two cookie sheets and make four narrower logs. For a more festive cookie for the holidays, dip the biscotti in melted white chocolate.