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.
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
3/4 cup diced dried apricots, preferably Blenheim
2/3 cup slivered almonds
4 ounces chopped bittersweet chocolate
How to Make It
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.
Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.
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.
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.
These were really yummy. I'll be making them often and my out-of-town friends will be getting some packed with their gifts in December. My only issues are that the dough is a little dry -- I had to add a bit of water. Also I couldn't get all the apricots, almonds, and chocolate incorporated into the dough. Next time I'll cut the apricots & almonds down to about 1/2 c. each. Finally, I used mini-chocolate chips instead of chopping chocolate.
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