How To make Almond Apricot Biscotti
2 3/4 cups sifted all-purpose flour
1 1/2 cups sugar
1/2 cup chilled unsalted butter, cut into pieces
2 1/2 tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
3 1/2 oz. imported white chocolate (such as Lindt),
cut into pieces (***white chocolate chips probably be an ok substitution) 1 2/3 cups whole almonds, toasted
2 large eggs
1/4 cup plus 1 Tbsp. apricot-flavored brandy
2 tsp. 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.
How To make Almond Apricot Biscotti's Videos
Homemade Almond Biscotti Cookies | Cooking Italian with Joe
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Homemade Almond Biscotti recipe | Whole Wheat Flour | Pistachios & Apricot
An Italian Biscotti recipe made from nuts and/or dried fruits.
Easy step by step instructions including how to make 2 kinds of biscottis in the same dough.
Simple and great tasting
Ingredients
- 4 egg+ 1 egg yolk
- 1/2 tsp zest (lemon/orange)
- 1 tsp vanilla pure vanilla extract
- 1 tsp almond pure extract (or 1/4 tsp imitation)
- 1/2 cup sugar (.5 honey/.5 c stevia)
- 1/8 tap salt
- 1 tsp baking powder
- 2 cups flour (whole Wheat)
- 2 more cups of flour
- 2 cups whole almonds
roasted unsalted or pistachio+apricot
- 1 egg white
- 1 tbsp water
Bake 180°C/350°F for
25 mins then 20 mins
Almond Biscotti Recipe Demonstration - Joyofbaking.com
Recipe here: Stephanie Jaworski of Joyofbaking.com demonstrates how to make Almond Biscotti. The long curved shape of these Almond Biscotti make them instantly recognizable. This is a traditional biscotti, which means they do not contain butter or oil. Their texture is crisp and crunchy with a sweet almond flavor that comes from pure almond extract and chunks of toasted almonds. They are especially good when dipped in melted chocolate.
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APRICOT BISCOTTI | easy recipe | sliced almonds & dried apricots | #biscotti #biscottirecipes
These easy to make Apricot Biscotti are baked to crunchy perfection, with chewy bits of dried apricots and delicious almonds. Finished off with a simple glaze, these are the perfect compliment to a cup of tea or coffee.
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 tsp almond extract
3 1/2 cups all purpose flour
1/2 tsp sea salt
1 tsp baking powder
1/2 cup almonds, sliced or chopped
3/4 cup dried apricots
Glaze:
1/2 cup powdered sugar
1/4 tsp almond extract
2 Tbsp water
Beat butter and sugar in mixer until fluffy. Add eggs and extracts and beat to combine. In a separate bowl combine flour, salt, and baking powder. Add flour mixture, almonds, and apricots to wet ingredients, and mix until just combined. Form into 2 loaves about 3 wide and 3/4 thick. Bake at 350 degrees for 30 mins or until center is firm. Cool on cookie sheet 15 mins, then slice into 1/2 thick slices. Place slices cut side down on cookie sheet and bake additional 7 minutes on each side. Cool completely. Mix glaze ingredients and drizzle over biscotti.
#HappilyHomecooking #apricot #apricotdessertrecipe
Music: Vault by TrackTribe
Italian Almond Biscuits (Riciarelli)
Called Riciarelli or Brutti ma Buoni (“Ugly but good” in Italian!), these Italian Almond Cookies are chewy on the inside, filled with wonderful almond flavour, and studded with dried cherries. They keep for 10 days, and because they're gluten free, everybody can enjoy them!
PRINT RECIPE:
Almond Apricot Cookies
RECIPE:
1/2 cup date paste (view “DATES” highlight)
1/4 cup almond butter
1/2 tsp almond extract
½ tsp vanilla extract
1 1/2 cups almond flour
1/2 tsp baking soda
⅛ cup slivered almonds
Generous pinch of sea salt
1/4 cup dried apricots chopped
-Combine date paste, almond butter, almond extract, and vanilla extract in a mixing bowl. Mix well.
-Add almond flour and baking soda, mix until combined.
-Fold in slivered almonds and dried apricots
-Roll in balls and flatten.
Bake for 10-12 mins at 350F