This is like traditional biscotti, in that it is very crunchy and is best served with tea, coffee, or hot cocoa. I made this in my high school Home-Ec class and still get raves and requests for a repeat.
Provided by leslim75
Categories Dessert
Time 1h50m
Yield 40 cookies
Number Of Ingredients 12
Steps:
- Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
- Butter and flour foil (not the parchment).
- Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
- Process until fine meal forms.
- Add white chocolate and process until finely chopped.
- Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
- Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
- Add flour mixture and apricots to liquid mixture.
- Stir until moist dough forms.
- Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
- Moisten fingertips and shape each dough strip into 2-inch-wide log.
- Refrigerate until dough is firm, about 30 minutes.
- Position rack in center of oven and preheat to 350 degrees (F).
- Bake until logs are light brown, about 30 minutes.
- Transfer sheet to rack and cool completely.
- Reduce oven heat to 300 degrees (F).
- Transfer biscotti to work surface.
- Cut logs from sides of pan if necessary.
- Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
- Arrange half of cookies cut side down on cookie sheet.
- Bake 10 minutes.
- Gently turn cookies over and bake 10 more minutes.
- Transfer cookies to cooling rack.
- Repeat baking with remaining cookies.
- Cool cookies completely before serving or storing.
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