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Friday, December 6, 2013

Apricot Toasted Almond Biscotti

I’ve been in Biscotti bliss for the last three days making two batches each of six different biscotti recipes. The kitchen has a light dusting of flour over the counter tops and splatters of biscotti dough  decorate the nearby walls and stove.  Time for Someone to clean up!

Most of these biscotti will soon be shared with and enjoyed by family, neighbours and friends.

There was no plan to make these Apricot Toasted Almond Biscotti since I didn’t have a recipe for them nor was I looking for one. However, a recipe for Pistachio, Apricot Biscotti caught my eye in a food magazine last week and my biscotti weakness got the better of me.

Since I’d already made a batch of Cranberry Pistachio Biscotti I decided to replace the pistachios with toasted almonds.  That was the first of the several changes made to the recipe which resulted in this absolutely delicious biscotti...another keeper!

It’s understandable that after slicing the biscotti you may decide not to serve the ends of the logs to guests or wrap them as gifts.  After making twelve batches of biscotti the considerable number of ends were placed in a glass cookie jar on the counter.

I wonder what happened to them…

Apricot Toasted Almond Biscotti

½ cup butter softened
2 eggs
½  teaspoon almond extract
2/3 cups sugar
2 teaspoons baking powder
½ teaspoon salt
2 cups all-purpose flour
½ cup finely chopped dried apricots
½ cup toasted almonds chopped
  1. Beat butter until fluffy, gradually adding sugar until well blended.
  2. Add eggs one at a time until well mixed add almond extract.
  3. Sift together flour, baking powder and salt.
  4. Gradually add flour mixture to egg mixture mixing until combined.
  5. Stir in almonds and apricots.
  6. Divide dough into two equal portions and roll each portion into a two inch diameter log and place on a greased or parchment lined cookie sheet. Flatten log slightly with hand.
  7. Bake in a preheated 350 degree F. oven for 20 to 25 minutes until golden.
  8. Remove from oven and let rest for about 5 minutes.
  9. With a serrated knife slice each roll diagonally into ½ to ¾ inch slices.
  10. Place slices cut side down on cookie sheet and bake for 6 minutes then turn over and bake an additional 6 minutes until dry and crisp.
  11. Remove from oven and cool completely on a wire rack.
  12. Makes 24 to 30 biscotti.

Notes, Tips and Suggestions
  • Make sure the apricots are finely chopped, this makes slicing the biscotti easier.
  • Taking time to toast the almonds adds the most flavour to biscotti.
  • Biscotti freeze well.


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