Saturday, December 22, 2012

Day 9 Of The Rosiethon. Almond Apricot Biscotti.

Rosie found a draft from Day 9
which she forgot to post -
Almond Apricot Biscotti.

Almond Apricot Biscotti

2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 stick (1/4 cup) butter, cut in small pieces
1 large egg, lightly beaten
1/3 cup whole milk
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup whole almonds, toasted
1 cup dried apricots, quartered
1 large egg yolk, beaten with 1 TB water

Heat oven to 350 degrees.
Whisk togeter flour, sugar, baking powder, and salt.
Blend in butter with a pastry blender or fingertips until mixture resembles coarse meal.
Add egg, milk, and extracts, stirring with a fork until a soft dough forms.
Knead in almonds.

Divide dough between 2 sheets wax paper, then form into 2 equal mounds.
Flatten each mound into a 5-inch disk.
Put 1/2 of apricots in center of each disk and fold dough over to enclose them.
Transfer doughs to a parchment-lined baking sheet.
Form into 2 14- by 2 1/2-inch logs, 4 inches apart.
Brush logs with egg wash and bake until firm and golden, 20-25 minutes.
Cool on baking sheet on rack.

Reduce temperature to 300 degrees while logs cool.
Transfer logs to cutting board, then cut diagonally into 1/2-inch wide slices.
Use a heavy knife, not serrated, and do not saw when you cut.

Stand slices on cut side 1/2 inch apart on baking sheet and bake 25-30 minutes.
Remove from oven and turn slices over.
Bake another 20-25 minutes.
Transfer to a rack to cool.

Mix dry ingredients.
I like to artfully arrange my butter dices
around the edge of the bowl.

Pinch butter in a pinch at a time.

When you have a coarse meal,
pour in the milk,
forking to mix.

And then the egg.

Vanilla and almond extracts.

Whole almonds in.

Pat into 2 5-inch disks.

Add apricots,
then fold dough over.

Work the dough into logs,
14 inches long.

Brush with egg wash.

Puffy logs after the first baking.
Cool for about 20 minutes.
Reduce oven temperature.

Cut straight through on the diagonal.
No sawing-motion.

Line up on baking sheet.
Bake about 30 minutes,
then turn over and bake about 25 more minutes.

Let cool.

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