Apricot Almond Biscotti - Ferrari-Carano

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Apricot Almond Biscotti

Desserts

Serves 12

These mouth-watering cookies are perfect with after dinner coffee or as a snack any time. Apricot and almond with a bit of white chocolate, it’s hard to eat just one!

Flour Mixture

01

Line an 18 x 12 x 1-inch cookie sheet with foil. Butter and flour foil. Combine first 6 ingredients in a food processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely.

Biscotti Dough

01

Beat eggs, water, extract and amaretto to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms.

02

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.

03

Position rack in center of oven and preheat to 350°. Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.

Apricot Almond Biscotti

01

Reduce heat to 300°. 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.

02

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 rack. Repeat baking with remaining cookies. Cool cookies completely. Can be prepared 2 weeks ahead.

Ingredients

Flour Mixture

  • 2-3/4 cups flour
  • 1-1/2 cups sugar
  • 1/2 cup (1 stick) chilled, unsalted butter, cut into pieces
  • 2-1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground ginger
  • 3-1/2 oz. white chocolate
  • 1-2/3 cups whole almonds, toasted

Biscotti Dough

  • 2 large eggs
  • 1/4 cup plus 1 Tbsp amaretto
  • 2 tsp (or a little more) almond extract
  • 1 6-oz package dried apricots, diced

Apricot Almond Biscotti