Apricot Almond Biscotti Recipe

Name: Apricot Almond Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 and 3/4 cups sifted all purpose flour; 1 cup sugar; 1/2 cup (1 stick) chilled unsalted butter, cut into pieces; 2 1/2 tsp. baking powder; 1 tsp salt; 1 tsp ground ginger; 1 cup white chocolate chips; 1 and 2/3 cups sliced almonds; 2 large eggs; 1/4 cup plus 1 TBSP apricot flavored brandy or orange flavored liquor; 2 tsp almond extract; 1 6-ounce package dried apricots, diced

Servings: persons

2 and 3/4 cups sifted all purpose flour
1 cup sugar
1/2 cup (1 stick) chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp salt
1 tsp ground ginger
1 cup white chocolate chips
1 and 2/3 cups sliced almonds
2 large eggs
1/4 cup plus 1 TBSP apricot flavored brandy or orange flavored liquor
2 tsp almond extract
1 6-ounce package dried apricots, diced

1
Line large cookie sheet with foil. Butter and flour foil.
2
Process apricots in processor to finely mince. Remove put into a pint jar with lid. Pour liquor over the apricots and let sit at least an hour so that the apricots absorb some of the liquor.
3
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.
4
Beat eggs and extract to blend in large bowl. Add flour mixture and apricots with any unabsorbed liquor and stir until moist dough forms.
5
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.
6
Position rack in center of oven and preheat to 350F. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
7
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 a cooling rack set on top of a cookie sheet (this way you don't have to turn them over.) Bake 15 to 20 minutes. 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.)

1053

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 and 3/4 cups sifted all purpose flour, 1 cup sugar, 1/2 cup (1 stick) chilled unsalted butter, cut into pieces, 2 1/2 tsp. baking powder, and more.

Yes, Apricot Almond Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Apricot Almond Biscotti

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