Almond-apricot Biscotti

Total Time: 1 hr 50 mins Preparation Time: 1 hr Cook Time: 50 mins

Ingredients

• 2 3/4 cups sifted all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup chilled unsalted butter, cut into pieces
• 2 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 teaspoon ground ginger
• 3 1/2 ounces chocolate, cut into pieces
• 1 2/3 cups whole almonds, toasted
• 2 large eggs
• 5 tablespoons apricot brandy
• 2 teaspoons almond extract
• 1 (6 ounce) package dried apricots, diced

Recipe

• 1 line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• 2 butter and flour foil (not the parchment).
• 3 combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• 4 process until fine meal forms.
• 5 add chocolate and process until finely chopped.
• 6 add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• 7 beat eggs, brandy and extract in large bowl (you might want to use a counter top mixer).
• 8 add flour mixture and apricots to liquid mixture.
• 9 stir until moist dough forms.
• 10 drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• 11 moisten fingertips and shape each dough strip into 2-inch-wide log.
• 12 refrigerate until dough is firm, about 30 minutes.
• 13 position rack in center of oven and preheat to 350 degrees (f).
• 14 bake until logs are light brown, about 30 minutes.
• 15 transfer sheet to rack and cool completely.
• 16 reduce oven heat to 300 degrees (f).
• 17 transfer biscotti to work surface.
• 18 cut logs from sides of pan if necessary.
• 19 using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
• 20 arrange half of cookies cut side down on cookie sheet.
• 21 bake 10 minutes.
• 22 gently turn cookies over and bake 10 more minutes.
• 23 transfer cookies to cooling rack.
• 24 repeat baking with remaining cookies.
• 25 cool cookies completely before serving or storing.