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
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:
Apricot Almond White Chocolate Biscotti
ALMOND AND APRICOT BISCOTTI
YOU WILL NOT REGRET MAKING THIS TASTY BISCOTTI RECIPE..
INGREDIENTS:
3 LARGE EGGS
3/4 CUP SUGAR (150 g)
1 TSP VANILLA EXTRACT
1/4 TSP SALT
1/2 CUP MELTED UNSALTED BUTTER (113 g)
3/4 CUP DRIED APRICOTS (125 g)
1 CUP RAW ALMONDS (150 g)
2 1/2 CUPS ALL PURPOSE FLOUR (375 g)
1 TSP BAKING POWDER
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Almond Biscotti-How to make Eggless Crunchy Almond biscotti Italian cookies
learn how to make Eggless,crunchy Italian cookie with the goodness of Almond-
Almond biscotti
Ingredients
APF / maida-1 cup
baking powder-1/2 tsp
baking soda-1/4 tsp
oil-1/3cup
sugar -1/2 cup
lemon juice-1tsp
Almond essence-3/4 tsp
Vanilla essence-1/4 tsp
Almonds -1/2 cup
water 2-3 spoon to bind.
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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????Chapters:
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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EASY CRANBERRY APRICOT AND ALMOND BISCOTTI
HERE ARE THE INGREDIENTS;
2 1/4 CUPS ALL PURPOSE FLOUR
1/2 TSP SALT
1 TSP BAKING POWDER
1 TSP BAKING SODA
1 CUP GRANULATED SUGAR
6 OZ DRIED CRANBERRY MIXED WITH APRICOT
1 CUP OF SLIVERED ALMOND
2 EGG WHITES
2 LARGE EGGS
1 TBSP VANILLA EXTRACT OR ALMOND EXTRACT
PLEASE WATCH THE VIDEO FOR THE PROCEDURE.
THANK YOU