Apricot Almond Biscotti Recipes

Steps:

• preheat oven to 350f degrees.
• In a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
• Make a well in centre of flour mixture.
• Drop in eggs, egg whites, margarine and almond extract, whisk until blended.
• Stir in dry ingredients until combined.
• Form dough into a ball.
• Place on a baking sheet.
• With slightly wet hands, form dough into a 16 inch long log.
• Flatten log to 1 inch thickness.
• Bake until light brown and cracked on top, about 30 minutes.
• Cool log on baking sheet for 10 minutes.
• Reduce oven temperature to 325f degrees.
• Place warm log on cutting board.
• Using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
• Arrange on baking sheet.
• Bake 20 to 25 minutes or until pale golden brown.
• Cool biscotti on baking sheet (biscotti will harden while cooling).
• Store biscotti in an airtight container to maintain crispness.
• variation: Substitute golden raisins or dried cranberries for the apricots.

Steps:

• Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• Butter and flour foil (not the parchment).
• Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• Process until fine meal forms.
• Add white chocolate and process until finely chopped.
• Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
• Add flour mixture and apricots to liquid mixture.
• Stir until moist dough forms.
• Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• 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 light brown, about 30 minutes.
• Transfer sheet to rack and cool completely.
• Reduce oven heat to 300 degrees (F).
• Transfer biscotti to work surface.
• Cut logs from sides of pan if necessary.
• Using very 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 more minutes.
• Transfer cookies to cooling rack.
• Repeat baking with remaining cookies.
• Cool cookies completely before serving or storing.

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

Steps:

• Mix flour and baking powder together& set aside.
• In a separate bowl whisk together eggs, sugar, butter, vanilla and grated orange rind.
• Add almonds, cranberries and apricots.
• Add flour mixture to wet mixture.
• The dough will be sticky.
• Transfer onto a lightly floured work surface.
• Divide dough into two pieces.
• Flour your hands and roll one piece into a log almost the length of your cookie sheet.
• Place on the cookie sheet and flatten to about ½ an inch.
• Both logs should fit lengthwise on your cookie sheet.
• Bake at 350°F for 20 minutes.
• Remove from the oven and let rest 5 minutes.
• Transfer to a cutting board and cut diagonally into ¾" slices.
• Stand cookies on their side and return to a 300 degree oven for 10 minutes.
• Remove from the oven and flip each cookie onto the other side.
• Bake another 10 minutes.
• Let cool on a rack.
• You can use 1 cup of dried fruit mixture in any amount of each that you choose; it doesn't have to be 1/3 of each.

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

Steps:

• Chop the apricots.
• Sift flour, sugar, baking soda, and salt into a medium bowl.
• In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
• Fold in apricots.
• In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
• Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
• With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
• Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.