Almond Apricot Biscotti

Almond Apricot Biscotti Recipe - Authentic Italian Delight

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 50 minutes | Servings: 24 biscotti

Introduction

Almond Apricot Biscotti are a delightful twist on the traditional Italian biscotti. These twice-baked cookies combine the nutty flavor of almonds with the sweet and tangy taste of dried apricots, creating a perfect balance of flavors. Ideal for dipping in your morning coffee or as a light dessert, these biscotti offer a satisfying crunch and a burst of flavor with every bite. This recipe will guide you through creating these delicious treats, perfect for any occasion or simply as a treat for yourself.

History

Biscotti, meaning "twice-cooked" in Italian, have a history that dates back to Roman times. Originally, they were baked this way to dry them out completely, making them ideal for long journeys and storage. The modern version of biscotti, often associated with the Tuscan region of Italy, became popular for dipping in wine. Over time, variations like this Almond Apricot Biscotti recipe have emerged, incorporating different flavors and ingredients while maintaining the traditional biscotti baking method.

Ingredients

2 and 0.75 cups sifted all-purpose flour
1 and 0.5 cups sugar
0.5 cup chilled unsalted butter, cut into pieces
2 and 0.5 tsp baking powder
1 tsp salt
1 tsp ground ginger
3 and 0.5 oz (14 g) white chocolate, cut into pieces
1 and 0.67 cups whole almonds, toasted
2 large eggs
0.25 cup apricot-flavored brandy plus 1 tbsp
2 tsp almond extract
6 oz (170 g) dried apricots, diced

How to prepare

Line a cookie sheet with foil.
Butter and flour the foil.
Combine the first 6 ingredients in a food processor.
Process until a fine meal forms.
Add white chocolate and process until finely chopped.
Add toasted almonds and chop coarsely.
Beat eggs, brandy, and extract together in a large bowl.
Add the flour mixture and apricots, and stir until a moist dough forms.
Drop spoonfuls of dough in three 12-inch-long strips on the prepared sheet, spacing them evenly.
Moisten fingertips and shape each dough strip into a 2-inch-wide log.
Refrigerate until the dough is firm, about 30 minutes.
Position the rack in the center of the oven and preheat to 350°F.
Bake until the logs are golden, about 30 minutes.
Transfer the sheet to a rack and cool completely.
Reduce the heat to 300°F.
Cut the logs from the sides of the pan if necessary.
Transfer to a work surface.
Using a heavy sharp knife, cut each log crosswise into 0.75-inch-wide slices.
Arrange half of the cookies cut side down on a cookie sheet.
Bake for 10 minutes.
Gently turn the cookies over and bake for 10 minutes longer.
Transfer the cookies to racks.
Repeat the baking process with the remaining cookies.
Cool the cookies completely.
Can be prepared 2 weeks ahead, store in an airtight container at room temperature.

Variations

Substitute the almonds with hazelnuts or pistachios for a different nutty flavor.
Use dried cherries or cranberries instead of apricots for a tart twist.
Add a drizzle of dark chocolate over the cooled biscotti for an extra indulgent treat.

Cooking Tips & Tricks

To ensure your Almond Apricot Biscotti turn out perfectly, consider these tips:

- Use a serrated knife for easier slicing of the logs after the first bake.

- Ensure your almonds are well-toasted for a deeper flavor.

- If the dough is too sticky, add a little more flour, but do so sparingly to avoid dry biscotti.

- Keep a close eye on the biscotti during the second bake to prevent over-browning.

Serving Suggestions

Serve these biscotti with a cup of coffee, tea, or a glass of dessert wine. They're perfect for breakfast, as a mid-day snack, or as an after-dinner treat.

Cooking Techniques

The key technique in this recipe is the twice-baking process, which gives biscotti their signature dry and crunchy texture. The first bake sets the shape, while the second bake dries them out completely.

Ingredient Substitutions

If you don't have brandy, you can use orange juice or another type of fruit liqueur for a similar depth of flavor.

- Whole wheat flour can replace part of the all-purpose flour for a healthier option, though it may alter the texture slightly.

Make Ahead Tips

Biscotti are an excellent make-ahead treat. Once cooled, store them in an airtight container at room temperature for up to two weeks. They actually improve in flavor after a day or two.

Presentation Ideas

Arrange the biscotti on a platter with fresh apricots and almonds for a beautiful display. Serving them on a vintage tray or in a clear glass jar can also add a touch of elegance.

Pairing Recommendations

Pair these Almond Apricot Biscotti with a strong espresso or cappuccino to balance their sweetness. For an evening treat, try them with a sweet dessert wine like Vin Santo.

Storage and Reheating Instructions

Store the biscotti in an airtight container at room temperature. There's no need to reheat them, as they're meant to be enjoyed at room temperature or slightly chilled.

Nutrition Information

Calories per serving

A single serving of Almond Apricot Biscotti contains approximately 150 calories, making it a relatively light option for a snack or dessert.

Carbohydrates

Each serving of Almond Apricot Biscotti contains approximately 23 grams of carbohydrates. The primary sources are all-purpose flour and sugar, providing energy for your day.

Fats

These biscotti have about 7 grams of fat per serving, mainly from unsalted butter and almonds. These fats contribute to the biscotti's rich flavor and satisfying texture.

Proteins

Each serving provides around 3 grams of protein, coming from the eggs and almonds. Protein is essential for building and repairing tissues in your body.

Vitamins and minerals

Almonds are a good source of Vitamin E, magnesium, and calcium, contributing to the nutritional value of these biscotti. Dried apricots offer vitamins A and C, along with fiber.

Alergens

This recipe contains common allergens: wheat (gluten), eggs, nuts (almonds), and dairy (butter). Please be mindful if you have food sensitivities or allergies.

Summary

Almond Apricot Biscotti are a balanced treat, offering a good mix of carbohydrates, fats, and proteins, along with essential vitamins and minerals. However, they should be enjoyed in moderation due to sugar and calorie content.

Summary

Almond Apricot Biscotti are a delightful and elegant treat that combines the rich flavors of almonds and apricots in a crunchy, twice-baked cookie. Perfect for any occasion, these biscotti are not only delicious but also relatively simple to make. With a balance of sweet and nutty flavors, they're sure to become a favorite. Enjoy them as a standalone snack or paired with your favorite beverage for a truly indulgent experience.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Almond Apricot Biscotti. It was a sunny afternoon, and I was browsing through an old cookbook that I had stumbled upon in a secondhand bookstore. As soon as I saw the picture of the golden-brown biscotti studded with almonds and apricots, I knew I had to try making them.

The recipe itself was quite simple, calling for just a few basic ingredients like flour, sugar, eggs, and butter. But what really caught my attention was the addition of almond extract and dried apricots, which gave the biscotti a unique and flavorful twist. I had never made biscotti before, but I was eager to give it a try.

I followed the recipe carefully, mixing the ingredients together to form a stiff dough before shaping it into long logs and baking them in the oven. The whole process was surprisingly easy, and before long, my kitchen was filled with the warm, comforting aroma of freshly baked biscotti.

When the biscotti had cooled, I couldn't wait to try one. I took a bite and was immediately struck by the crunch of the almonds, the chewiness of the apricots, and the subtle hint of almond extract. The biscotti were perfect – not too sweet, but packed full of flavor.

I shared them with my family, and they were an instant hit. My children loved dipping them in their morning coffee, and my husband couldn't get enough of them as an afternoon snack. I was thrilled to have stumbled upon such a delicious and versatile recipe.

Over the years, I made the Almond Apricot Biscotti many times, tweaking the recipe here and there to suit my taste. Sometimes I added a sprinkle of cinnamon or a drizzle of chocolate on top, and other times I swapped out the apricots for dried cherries or cranberries. Each batch was a little different, but they were always delicious.

One day, while visiting a friend, I mentioned my love for the Almond Apricot Biscotti. To my surprise, she pulled out an old family recipe book and showed me a similar recipe that had been passed down through generations. It turns out that the recipe I had found in the cookbook was a variation of the one she had been making for years.

I was delighted to learn that the recipe had such a rich history, and I couldn't wait to try making it using her family's version. We spent the afternoon baking together, sharing stories and memories as we shaped the dough and baked the biscotti to perfection.

As we sat down to enjoy a cup of tea and a few pieces of biscotti, my friend explained how her grandmother had taught her the recipe when she was just a little girl. She told me about the traditions and rituals that surrounded the making of the biscotti – how they would always be baked on a Sunday afternoon, and how they were meant to be shared with loved ones.

I was touched by the sense of connection and history that came with the recipe. It made me realize that cooking isn't just about following instructions or creating something delicious – it's about preserving traditions, creating memories, and sharing a piece of yourself with others.

Since that day, the Almond Apricot Biscotti has become more than just a recipe to me. It's a reminder of the bonds of friendship, the joy of discovery, and the beauty of passing down traditions from one generation to the next. And every time I bake a batch of biscotti, I can't help but smile and think of the wonderful journey that led me to that first exciting moment when I saw the recipe in that old cookbook.