Amazing Apricot and Toasted Almond Biscotti
 
Prep time
Cook time
Total time
 
A delicious and easy recipe for Roberto's apricot and toasted almond biscotti
Author:
Recipe type: Dessert
Cuisine: Italian
Serves: 60 pieces
Ingredients
  • 2 ¾ cups All-purpose flour
  • 1 ½ cups sugar
  • 1 stick chilled unsalted butter, cut into small pieces
  • 2½ tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. ground ginger
  • 1⅔ cups whole almonds, toasted
  • 3½ oz. white chocolate (or good quality white chocolate chips)
  • 2 large eggs
  • ¼ cup plus 1 TBSP. apricot- flavored brandy (like Jacquins’s)
  • 2 tsp almond extract
  • 6 oz. dried apricots, diced
Instructions
  1. Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
  2. Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
  3. Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
  4. While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
  5. Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
  6. Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.
Notes
It is important to use good quality white chocolate chips; I used the Ghirardelli brand for this recipe.

The biscotti can be prepared two weeks ahead, stored in airtight container at room temperature. Use a glass or metal container for storage. They can also be frozen for up to 2 months in zip-lock bags.
Recipe by Marilena's Kitchen at https://marilenaskitchen.com/apricot-and-toasted-almond-biscotti/