Almond-Apricot Biscotti
Our friend Julie shared these with us one Christmas. Soft in the middle, they still stand up nicely to being dunked in your morning coffee. They’ve became a holiday staple on our cookie give away plates. The original recipe was in Bon Appetit Magazine many years ago. I’ve made a few changes, such as I use organic white chocolate instead of imported, Grand Marnier instead of apricot brandy, the chopped dried fruit can be apricot, mangoes, cherries, or whatever floats your boat.
These are fairly expensive ingredients and the process takes a couple hours start to finish. It’s worth it. Also, you can make a double batch and refrigerate or freeze the dough for another time.
2 3/4 cups flour
1 1/2 cups sugar
1/2 cup (one stick) butter chilled & cut into pieces
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground ginger
1 2/3 cups almonds coarsely chopped (it’s fast with food processor but don’t overdo it)
3 1/2 ounces (about 2/3 cups) white chocolate chopped fine with knife or food processor
2 large eggs (beaten)
1/4 cup plus 1 tablespoon of Grand Marnier, or Apricot Brandy, or Triple Sec
2 teaspoons almond extract
6 ounces dried apricots chopped up. (other dried fruits like mangos work fine. If the fruit is very dry/hard, chop it and steam it
for five minutes before you start the mixing).
Line cookie sheet with aluminum foil. Butter the foil. Dust it with flour.
In a large bowl combine the first six ingredients. You can use a food processor for this but your clean fingers work just as well. What’s wanted is a fine meal texture. Next mix chopped almonds and white chocolate with the first six ingredients. in a small bowl combine the eggs, liquor, and almond extract. Mix the wet stuff with the dry stuff. Add the fruit. Drop spoonfuls or handfuls of dough onto the cookie sheet. Shape dough into logs. Chill in refrigerator or outside for a half hour until firm. Bake at 350 degrees for about 30 minutes until golden brown. Transfer sheet to rack. Let cool completely. With a sharp, heavy knife, cut logs cross ways into sections about 3/4 of an inch wide. Place cookies cut side down on cookie sheet. Bake at 300 for 8 minutes. Gently turn over and bake the other side for 8 more minutes. Gently transfer to racks to cool completely.