Friday, January 30, 2009

Almond Apricot Biscotti

I brought some of this home last night from the Pasta Party also. I had it around Christmas time and realized how ridiculously good it is, so I was excited that we made it again last night! We served it with pistachio gelato in a pretty clear cup, and it was just as good as I remembered! I left what I brought home sitting out for Norris to try, and it passes man approval also. :)


Almond Apricot Biscotti

1 c whole almonds, toasted
2 ¼ c flour
1 ½ c sugar
2 ½ t baking powder
1 t salt
½ c butter, cut into pieces
2 large eggs
¼ c brandy
2 t almond extract
1 c dried apricots, coarsely chopped
Optional: white or dark chocolate for dipping

1. Preheat oven to 350 F. Line a large baking sheet with foil or parchment.
2. To chop almonds and apricots: Place almonds in food processor and process off/on a few times until coarsely chopped. Transfer to bowl; set aside. Without washing bowl, add apricots in food processor fitted with a metal blade. Add ½ c sugar and pulse until apricots are chopped. Transfer mixture to a bowl for later use. (or just chop with a knife and add the sugar to your apricots)
3. Place flour, remaining sugar, baking powder, and salt in food processor. Drop in butter. Pulse a few times to cut in butter until mixture looks like small peas. Add eggs, brandy, and extract and pulse a few times to mix. Add almonds and apricots and pulse a few times just to mix ingredients.
4. Turn out onto a lightly floured cutting board. Divide dough in half. Shape each half into a 14-in log. Place on prepared baking sheets. Place pans on rack in center of oven and bake for 25-30 minutes or until golden. Remove and cool.
5. Reduce oven temperature to 300 degrees and cut logs crosswise into ½ inch slices. Arrange cut side down on cookie sheet. Return to oven and bake 10 minutes longer or until lightly toasted. Cool completely.
6. Biscotti may be drizzled or dipped in white or dark chocolate if desired.