Friday, May 21, 2010

Almond Apricot Biscotti

The best part of my coffee break is the snack that goes with it.  Biscotti, a twice baked cookie, is one of my favourite treats.  It looks so elegant and sophisticated no one would guess how easy it is to make.  The hardest part is slicing the cookies.

Biscotti, an Italian specialty, was originally served with wine.  Now it is a coffee shop staple.  I love dunking the crunchy cookie in my favourite tea or coffee so it softens up for the perfect bite.

2 1/3 cups flour
3/4 cup sugar
3 eggs
1 1/4 cup whole almonds
1/3 cup chopped apricots (small dice)
2 tsp baking powder
2 tsp orange zest (or lemon)
1/4 tsp salt
2 tsp vanilla extract

1. Pre-heat oven to 350 degrees.
2. Combine flour, baking powder, salt, zest, almonds and apricots in a bowl.
3. In another bowl, beat eggs, sugar and vanilla together.
4. Add flour mixture to egg mixture.  It will appear wet at first but should come together.  If not, add more flour.
5. Knead dough on a lightly floured board.  Split dough in half and form two logs.  They should be approximately 1-inch high and 3-inches long.  Sprinkle top with 1 tsp sugar.
6.  Bake for 30 minutes.  Let it cool for two hours. 
7. Slice logs into 1/4-inch pieces with a serrated knife.
8. Bake for 18 minutes.  Rotate pan and flip cookies over halfway through or until lightly golden. 

You can use your favourite dried fruit instead of apricots.  Candied ginger tastes wonderful in this recipe too.  Just add a quarter cup in addition to the apricots or replace them.

*Photographs by Kanchana Sundaram.

1 comment:

Hanneke said...

Tnx, am going to try making these too! When I was in Italy, I sought out the baker to buy biscotti in every little place we visited. Best excuse ever to get around, and I *loved* those cookies!

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