Almond Apricot Biscotti
These almond apricot biscotti are delightfully crisp and crunchy, and ready to be nibbled on or dipped in your tea or coffee.
Yield 20-24 cookies | Prep Time: 25 minutes | Bake Time: 40 minutes
Biscotti, in Italian, is a general word used for cookies. The word originally refers to a cookie baked in two phases, but later extended as a generic word for any kind of cookie.
The word biscotti as we know it in America describes any kind of elongated, slightly curved, flat bottomed, dry cookies. This type of cookie in Italian is actually called cantucci. These traditional and anise flavored almond cookies are from the Tuscan Region and with their dry texture are highly suitable to round off a meal as an accompaniment to fine “passito” wines. Typically they do contain butter.
With recipes containing butter or olive oil, the biscotti will result softer (try Hazelnut Cherry Biscotti). In this almond apricot biscotti recipe however there is no fat which will make your biscotti much crunchier, ideal for dipping...
Ingredients to make the Almond and Cardamom Butter Balls
- 1/2 cup cup granulated sugar
- 1 tsp grated orange or clementine zest
- 2 large eggs
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour, sifted
- 1 tsp baking powder
- pinch of salt
- 1/2 cup almonds (blanched or natural), toasted and coarsely chopped (about 3 ounces)
- 1/2 cup dried apricots, finely chopped (about 3 ounces)
- Place an oven rack in the middle of the oven. Preheat oven to 350°F (180°C). Line a baking sheet with a silpat (or parchment paper) and set aside.
- In a small bowl combine flour, baking powder and salt.
- In a large bowl, beat eggs, sugar, and citrus zest until fluffy and pale yellow for about 3 minutes. Beat in the vanilla extract.
- Gradually add in the dry ingredients and mix on low speed or stir with a wood spoon until all incorporated.
- Fold in the almonds and dried apricots until evenly distributed.
- Turn the very soft batter onto a well-floured surface and transfer to the prepared baking sheet and with your well-floured hands. Shape it into a 12-inch long and 3 1/2-inch wider log.
- Bake the log in the pre-heated oven for 25-30 minutes until the edge are golden and it's firm to the touch. Transfer the pan to wire rack and allow the log to cool for 10 minutes.
- Reduce the oven temperature to 325°F (170°C).
- Dust Transfer the log onto a cutting board and using a serrated knife cut the log on the diagonal into 1/2-inch thick slices. Carefully place the slices on the pan turning them on their sides. Use a second pan if required.
- Return them to oven and bake them for another 10 minutes until the edges are golden. Let them cool completely and store in an airtight container.
You can use blanched almonds or almonds that still have their skins on for this 'Almond Apricot Biscotti' recipe.
You can pair other nuts with dried fruits using the same biscotti recipe:
- pistachios and dried cranberries,
- walnuts and dried apples,
- hazelnuts and cherry or raisins...
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