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Try SavoraAlmond and Apricot Biscotti
The combination of almonds, dried apricots, white chocolate and Grand Marnier makes for an unforgettable treat.
Recipe adapted from: chefmichaelsalmon.com
Ingredients
- all-purpose flour2 3/4 cups
- granulated sugar1 1/2 cups
- baking powder2 1/2 teaspoons
- Kosher salt1 teaspoon
- ground dry ginger1 teaspoon
- unsalted butter, chilled and cut into small pieces1/2 cup
- eggs2 large
- plus 1 Tablespoon Grand Marnier or Apricot Brandy1/4 cup
- almond extract2 teaspoons
- white chocolate, medium-coarse chop4 ounces
- whole almonds, toasted and coarsely chopped1 2/3 cups
- dried apricots, cut into a small dice6 ounces
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Learn MoreMethod
Line a baking sheet with a nonstick baking mat or a piece of foil that has been buttered and floured.
Combine the flour, sugar, baking powder, salt and ginger in the bowl of a food processor. Pulse a few times to combine the ingredients. Add the butter and process until a fine meal forms.
In a large bowl, beat the eggs, Grand Marnier (or brandy) and almond extract. Add the flour mixture, white chocolate, almonds and apricots to the eggs and stir until a moist dough forms.
Divide the dough in thirds and form into three logs on the prepared sheet, spacing them evenly. Moisten fingertips and shape each dough log into a 3-inch wide by 10-inch long rectangular strip. Cover with plastic wrap and refrigerate for 30 minutes, or until the dough is firm.
Position the rack in the center of the oven and preheat oven to 350 degrees.
Bake until the logs are golden brown, about 30 minutes. Transfer sheet to a rack and cool completely. Reduce oven temperature to 300 degrees.
Remove the logs from the sheet and transfer to a cutting board. Using a serrated knife, carefully cut each log crosswise into 3/4-inch wide slices. Arrange the cookies, cut side down, on two baking sheets with parchment paper.
Bake for 10 minutes. Gently turn the cookies over and bake 10 minutes longer. Transfer cookies to cooling racks and cool completely.
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