Full disclosure: I did not make these.
But I did eat them. I ate every single one of them in a matter of minutes, and looked back on them with very few regrets, mostly taking the form of visions of obesity. Irrelevant.
I recently went home for the weekend to visit my fam, and with that comes many perks like relaxing, familial praise (I’m milking the “oh you’re graduating? how exciting!” sympathy for all I can get these days), bonding, but mostly food. Lots and lots of food.
My mother, devoted and slightly unrealistic about the perceived lack of food in college Greek woman that she is, has made it her mission to send me back to school after each break armed with enough food to last a small colony for a month. Except I am not a small colony and I have absolutely zero self-restraint, so I’m happy/sad/mildly embarrassed (but not really) to report that all the food she sent back with me last Sunday is gone. If she asks, I will say that I shared it with my friends. I didn’t.
I am legitimately quite passionate about biscotti. I find that they’re the perfect complement to coffee and tea. I also find that very few Americans actually like them, meaning that there’s always more for me after they’re rejected for chocolate chip cookies.
So, as a biscotti enthusiast, I like to think I’ve eaten my fair share of biscotti. But these apricot, almond, and white chocolate biscotti are BY FAR the best. They’re addicting. And now, thanks to the generosity of my mother, they’re here on this blog for you to enjoy also.
APRICOT ALMOND WHITE CHOCOLATE BISCOTTI
makes 50 cookies
You Will Need
- 2 3/4 cups all purpose flour
- 1 1/2 cups sugar
- 1 stick chilled unsalted butter, cut into pieces
- 1 1/2 tsp. baking powder
- 1 tsp. salt
- 1 tsp. ground ginger
- 1 2/3 cups whole almonds, toasted
- 3 1/2 oz. white chocolate
- 2 large eggs
- 1/4 cup plus 1 tbsp. apricot flavoured brandy
- 2 tsp. almond extract
- 6 oz. dried apricots, diced
- Line an 18x12x1 inch cookie sheet with aluminium foil, then butter and flour it.
- Combine the first six ingredients in a food processor until fine meal forms. Add white chocolate chips and process until finely chopped. Add toasted almonds and chop coarsely, using 6-8 pulses.
- In a large bowl, beat together the eggs, brandy, and almond extract. Add in flour mixture and apricots, stirring until moist dough forms.
- Drop the dough by spoonfuls in three 12-inch long strips on the prepared cookie sheet, spacing them out evenly. Moisten fingertips in water and shape each dough strip into 2-inch wide logs. Refrigerate until dough is firm (about 30 minutes).
- Position rack in the centre of your oven, preheated to 350F/ Bake until the logs are golden, about 30 minutes. Transfer sheet to a rack and cool completely.
- Reduce oven heat to 300F. If necessary, cut the logs from the sides of the pan and transfer to work surface. Using a serrated sharp knife, cut each log crosswise into 3/4-inch wide slices. Arrange half of the cookies cut side down on the cookie sheet, and bake for eight minutes.
- Gently turn cookies over and bake for another eight minutes. Transfer to racks and repeat baking with the remaining cookies. Cool completely before serving.