Apricot Biscotti Recipes

Steps:

• Preheat oven to 375 degrees. Spread out nuts on a baking sheet; toast in oven, stirring occasionally, until fragrant and golden brown, about 8 minutes. Remove from oven; reduce temperature to 350 degrees.
• Rub nuts between paper towels to remove loose skins; coarsely chop nuts.
• Sift flour, baking powder, and salt together into a medium bowl; set aside. Put butter and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Cream on medium speed until pale and fluffy. Mix in vanilla. Mix in eggs in two batches, mixing each until just combined. On low speed, mix in flour mixture until just combined. Stir in walnuts and apricots by hand.
• Butter a large baking sheet; set aside. Transfer dough to a lightly floured surface; divide in half. With floured hands, shape each half into an 8 1/2-by-2 1/2-by-1-inch log. Place logs at least 2 inches apart on buttered baking sheet. Bake until golden, about 30 minutes. Transfer sheet to a wire rack; let logs stand 10 minutes.
• Transfer logs to a cutting board. Clean and butter the large baking sheet; set aside. Brush logs with egg white, and sprinkle with sanding sugar. Cut each log crosswise on the diagonal into 12 pieces (each 1/2 inch thick). Lay flat on buttered sheet. Bake 7 minutes; turn pieces. Bake until golden, 7 to 9 minutes. Transfer to a wire rack; let cool until crisp.
• Melt chocolate in a heatproof bowl set over a pan of simmering water, stirring occasionally, until smooth, 3 to 5 minutes. Let cool slightly.
• Dip a flat side of 12 biscotti in melted chocolate, arranging cookies, chocolate sides up, on parchment paper as you work. Let stand until chocolate is set, about 30 minutes. Store in an airtight container, keeping chocolate-dipped ones in a single layer on top, up to 2 days.

Steps:

• Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
• Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
• Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
• While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
• Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
• Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.

Steps:

• In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots., Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle. , Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight 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.

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.
• Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
• Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
• Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
• Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
• Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.

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:

• 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:

• Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
• Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
• Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Steps:

• Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
• In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
• In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
• Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
• Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.