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.
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Almond-Apricot Biscotti
This recipe for Almond and Apricot Biscotti was given to me by a friend, Lisa, from the Chicago area.
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0:00 Biscotti Introduction
0:34 Dry Flour Mixture
2:32 Dried Apricots
3:13 Almonds
4:05 Wet Ingredients
4:50 Dough - Combining All
5:47 Forming Dough Slabs
7:18 Baking Dough Slabs
7:44 Slicing Slabs
8:46 Baking Biscotti
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????????About Me - Working in professional kitchens since I was 15, my passion for the culinary arts runs deep. Sharing my knowledge with enthusiast students has always been a highlight of my career. I was the chef/owner of the Hartstone Inn in Camden, Maine for 23 years, and for the past 10 years, I have been leading foodie cooking trips to Europe. After graduating from the Culinary Institute of America in 1988, I was a chef with Hyatt and other resorts, was named Caribbean Chef of the Year during my years in Aruba and have taught private and group cooking classes for many years.
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Dried Fruit Biscotti Recipe
Dried Fruit Biscotti are absolutely wonderful for morning hot tea or coffee. These are made with dried cranberries, plums, apricots and raisins that bring an amazing taste.
To print the recipe check the full recipe on my blog:
Ingredients
Makes about 25 biscotti
1 stick (110g) butter, room temperature
1/2 cup (100g) sugar
2 eggs
1 1/2 tsp (6g) baking powder
Finely grated zest of 1 lemon
1 tsp (5g) vanilla extract
1 cup mix of dried fruits (cranberries, plums, apricots and raisins)
1 1/4 cup (160g) all-purpose flour
1/2 cup (50g) nuts, optional
1. Preheat oven to 180°C (350°F).Line a baking sheet with parchment paper.
2. In a medium bowl beat butter and sugar until creamy, then add eggs, lemon zest and vanilla extract. Stir well.
3. Add baking powder and flour and mix until well blended. Stir in dried fruits.
4. Pour the dough into one long loaf or 2 smaller loafs into the prepared baking tray. The dough is pretty sticky so you can wet your spatula or use flour to be able to give the right shape.
5. Bake for about 25 minutes, remove from the oven and let cool for about 30 minutes. Cut into 1/2 inch diagonal slices and place them on the baking tray. Bake for another 15-17 minutes until golden brown.
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Simple AND Delicious Biscotti Recipe
Easy Biscotti with Cranberries and Pistachios
This is a cranberry biscotti recipe that will blow your socks off! As you prepare for the holiday season try out this tasty and colorful treat to go with your cup of coffee. It's a cranberry and pistachio biscotti that you will enjoy with friends and family. This is the video that will show you how to make a holiday biscotti that you will be proud of.
Ingredients:
1/4 cup extra virgin olive oil
3/4 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon almond extract
2 eggs
1 3/4 cup flour
1 teaspoon baking powder
1/2 cup dried cranberries
1 1/2 cups shelled pistachios
Cream oil and sugar into a bowl.
Add extracts and beat in 2 eggs.
Mix dry ingredients (flour and baking powder) in a separate bowl and add slowly to your wet ingredients as you mix with a hand mixer.
Add cranberries and pistachios then mix with a spoon.
Cover and refrigerate about 30 minutes so that it is easy to form into a log before baking.
Bake for 30 minutes at 300℉, then cool for 10 minutes.
Slice into 1/2 inch slices, lay onto their sides on a baking sheet, and bake again for 8 minutes at 275℉.
Turn over and keep baking for 4 more minutes.
Cool and serve!
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How To Cook Delicious Pistachio Biscotti
An easy Pistachio Biscotti that is perfect to serve with coffee or tea during the holidays.
Also Pistachio Biscotti are easy to make at home, and taste far better than what you can buy from the store.
Bon Appétit!
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Almond Biscotti Recipe -- The Frugal Chef
This almond biscotti recipe comes from my friend Mercedes. It is a delicious and easy recipe that you can enjoy all year long. These cookies last for months in an airtight container and they also freeze perfectly. I personally like them better as they age. Enjoy!
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Makes 24 to 48 cookies
1 cup (96 grams) almond meal (ground almonds)
1 cup (140 grams) whole almonds
1 cup (85 grams) sliced or slivered almonds
3 large eggs at room temperature
1 tsp. (5 ml) vanilla extract
1/4 tsp. (1.25 ml) almond extract
2 cups (250 grams) all purpose flour
1 cup (200 grams) sugar
1 tsp. (5 ml) baking soda
Pinch of salt
Powdered sugar (a.k.a. icing or confectionr’s)
Preheat oven to 350 F (176 C).
Toast the 2 different kinds of almonds until golden brown. Move them often so they don't burn. Use two separate baking sheets. The sliced ones will take about 5 minutes and the whole ones about 8 minutes.
Remove the toasted almonds from the oven and allow them to cool. Cut the whole almonds into big chunks with a knife – do not chop them in the food processor.
Lower the oven temperature to 300 F (150 C).
Spray a cookie sheet with oil and flour it lightly.
In a small bowl lightly beat the eggs with the vanilla and the almond extract.
In a large bowl add the flour, soda, sugar and salt. Add the almond meal and mix it well.
Form a well in the bowl with the dry ingredients and add the egg mixture in the middle. Incorporate all the ingredients with your hands until it is all mixed well.
Add the chopped almond chunks and incorporate well into the dough with your hands. Once they are all incorporated add the slivered or sliced almonds. Mix them into the dough being careful not to destroy them.
Transfer the dough onto a clean board or counter. Do not flour it. Add a little powdered sugar so the dough does not stick to your hands.
FOR TRADITIONAL SIZE BISCOTTI –
Form a log the length of the baking sheet and rub the top of the log with a layer of confectioner’s sugar. Transfer it to the baking sheet and softly press down on the log to flatten it a little. Follow the baking instructions below.
FOR SMALLER BISCOTTI --
Divide the log into two equal parts and roll each half to the length of your baking sheet. Rub the top with a layer of confectioner’s sugar. Place the two logs on the baking sheet and softly press down to flatten a little.
Place the baking sheets into the oven and bake for 40 to 45 minutes until the logs have a crust on the outside but sink a little when you press on them – like a loaf of crusty bread.
Remove them from the oven and cool them down for a few minutes – do not let them get cold.
Reduce your oven to 275 F (135 C).
Transfer the baked logs to a cutting board and cut the logs into ½ inch slices with a sharp bread knife. It is important that they are not cold or they will crumble.
Place the cut cookies back in the baking sheet. You might need two sheets at this point.
Bake the cookies for 20 minutes. Remove them from the oven and flip them. Bake for another 20 minutes. The whole purpose of this is to dry them.
Enjoy your cookies with a cup of coffee, a glass of red wine or a glass of champagne.
Store them for up to three months in an airtight container. You can also use these to make Tiramisu.
How to make Tiramisu --
Print your recipe here --
Music by Sebastian Jacobs
Homemade Almond Biscotti Cookies | Cooking Italian with Joe
Join me in my kitchen as we make the best homemade truly authentic Italian Biscotti cookies to be shared by all. This is an easy and simple recipe that your whole family can take part in to enjoy after dinner or as a morning treat with coffee. Check out the recipe:
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