Monday, December 23, 2013

Day 16 Of The Rosiethon. Rosie Makes Almond and Apricot Biscotti.

Almond and Apricot Biscotti
2 cups flour
3/4 cup sugar
1 1/2 tsp baking powder
1/2 tsp salt
1/2 stick cold unsalted butter, cut into small pieces
1 egg, beaten
1/3 cup cream
1/2 tsp vanilla extract
1/4 tsp almond extract
1 cup sliced almonds, toasted
1 cup dried apricots, diced
1 egg yolk beaten with 1 TB water for egg wash

Heat oven to 350°.
Whisk together 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 of wax paper,
then form into 2 equal mounds.
Flatten each mount into a 5-inch dish.
Put half of apricots in center of each disk
and fold dough over to enclose them.
Transfer to a parchment-lined baking sheet.
Form into 14 x 2 1/2-inch log, spreading dough with wet hands.
Make another log with remaining dough,
arranging it four inches from first log.
Brush logs with egg wash.
Bake until pale golden and firm, about 20 minutes.
Cool on baking sheet for 20 minutes.
Reduce oven temperature to 300° while logs are cooling.
Transfer baked logs to a cutting board
and cut logs diagonally into 1/2-inch wide slices.
Line baking sheet with clean parchment.
Places slices 1/2 inch apart on baking sheet
and bake 30 minutes.  
Let cool.

No comments: