Apricot Almond Biscotti

By • December 14, 2009 • 1 Comments



Author Notes: I love these because they aren't your typical hard biscotti, they are a little chewy. People ask me to make these all time and they are always a part of my holiday cookie packages. Sometimes I drizzle them with chocolate, sometimes I dip one entire side of the cookie in chocolate. This recipe isn't hard, it just takes a little time because of the double baking.Amyi

Serves about 40

  • 2 3/4 cups all purpose flour
  • 1 1/2 cup sugar
  • 1/2 cup chilled unsalted butter, cut into pieces
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 2/3 cup whole almonds
  • 2 large eggs
  • 1/4 cup plus 1 tablespoon apricot flavored brandy
  • 2 teaspoons almond extract
  • 1 6 oz package dried apricots, diced
  1. Line large cookie sheet with foil. Butter and flour foil.
  2. Combine first 6 ingredients in food processor. Process until fine meal forms. Add almonds and chop coarsely, using 6-8 pulses.
  3. Beat eggs, brandy and extract in a large bowl. Add the flour mixture and apricots and stir until moist dough forms.
  4. Drop dough by spoonfuls in three 12-inch strips on cookie sheet. Moisten fingertips and shape each dough strip into 2 inch wide logs. Refrigerate until dough is firm, about 30 minutes.
  5. Position rack in middle of oven and preheat to 350. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
  6. Reduce heat to 300. Transfer one log at a time to work surface and cut log into 3/4 inch slices. Arrange cookies cut side down on cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. (You may need to do this in two batches).
  7. If you'd like, drizzle or dip in chocolate.
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28 days ago Kateq

I made these this morning. I really liked this method--very easy. And the result is super. I had no apricot brandy so used a combo of Amaretto and Grand Marnier instead. Otherwise did as directed. I divided the dough into two logs which filled the half sheet pan. Next time I'll divide it in three logs as my biscotti were wider than I like and a bit unwieldy. But they taste and smell terrific.