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Photo: Thomas J. Story; Styling: Dan Becker Photo by: Photo: Thomas J. Story; Styling: Dan Becker

Apricot-Chocolate-Almond Biscotti

These biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds. Prep and Cook Time: 1 1/2 hours.

Sunset JUNE 2007

  • Yield: Makes about 2 dozen biscotti

Ingredients

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup diced dried apricots, preferably Blenheim
  • 2/3 cup slivered almonds
  • 4 ounces chopped bittersweet chocolate

Preparation

1. Preheat oven to 350° and line a large baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, and salt 5 to 6 times to blend. In a small bowl, whisk together melted butter, vanilla, and eggs; add to flour mixture and pulse 10 to 12 times to form a dough.

2. Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.

3. Put dough on baking sheet and form into two 12-in.-long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25 to 30 minutes.

4. Remove loaves from oven and reduce temperature to 325°. Let loaves cool 5 minutes, then cut on the diagonal into 1/2- to 3/4-in.-thick slices. Arrange slices flat on baking sheet and bake until lightly browned, 10 to 15 minutes. Cool completely on racks.

Note: Nutritional analysis is per biscotti.

Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 41%
  • Protein: 2.7g
  • Fat: 6.9g
  • Saturated fat: 3g
  • Carbohydrate: 21g
  • Fiber: 0.8g
  • Sodium: 41mg
  • Cholesterol: 25mg
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Apricot-Chocolate-Almond Biscotti recipe

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