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Almond-Apricot Biscotti #2

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  • 2 3/4 c Sifted all-purpose flour
  • 1 1/2 c Sugar
  • 1/2 c Chilled unsalted butter; cut into pieces
  • 2 1/2 ts Baking powder
  • 1 ts Salt
  • 1 ts Ground ginger
  • 3 1/2 oz Imported white chocolate; (such as Lindt), cut into pieces
  • 1 2/3 c Whole almonds; toasted
  • 2 lg Eggs
  • 1/4 c Apricot-flavored brandy plus 1 tb
  • 2 ts Almond extract
  • 6 oz Dried apricots; diced


Line 18 x 12 x 1-inch cookie sheet with foil. Butter and flour foil. Combine first 6 ingredient 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, brandy and extract to blend in 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 350 degrees F. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce heat to 300 degress F. 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 cookie sheet. Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. 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.
Recipe by: Tracey Meyer <>
from the Monthly Recipe Swap, converted by MM_Buster v2.0n.
Posted to MM-Recipes Digest by Petra Hildebrandt <> on Dec 06, 1999