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
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.
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