Apricot Ginger Biscotti
recipe for Apricot Ginger Biscotti is great...producing biscotti that look like
the ones from my favorite coffee shop, but for lots less! I sprinkled the log with sugar
crystals after the egg wash for an even nicer presentation. I'm not always a fan of candied ginger, but when
combined with the apricots it is quite delicious.
This dough is certainly sticky. So sticky, that it's impossible to
knead in the traditional way.
I poured it on a heavily floured board and scraped it up and over until it finally formed a manageable mass to transfer to the cookie sheet and form into a loaf. But not a 6 1/2 x 4 1/2 - as that width would spread out to about 8 inches wide, but about 3 inches wide.
The final result is a tasty combination of apricot and ginger. It is crisp on the outside and soft on the inside. I prefer my biscotti crisp all the way through, and plan to stick with the more traditional recipes. If you like ginger and a softer texture, you will enjoy these Apricot Ginger Biscotti without a doubt!
Apricot Ginger Biscotti Recipe
- 1/2 cup dried apricots, chopped
- 2 large eggs
- 1 teaspoon water
- 1 - 1/3 cups all-purpose flour
- 1/2 cup sugar
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla
- 1 tablespoon candied ginger (chopped)
- Line a baking sheet with parchment paper or silicon baking
sheet and set aside.
- Place one oven rack in the middle of your oven and preheat
oven to 325° F.
- In a bowl, soak the apricots in boiling hot water to cover 5
minutes. Drain apricots well and pat them dry with paper towels. Chop the apricots
- In another bowl lightly whisk together eggs and transfer 1
teaspoon of egg to a small bowl.
- Whisk water into the 1 teaspoon egg and reserve for the egg
- With an electric mixer and large bowl, blend the flour, sugar,
baking soda, baking powder, and salt.
- Add remaining egg and vanilla and beat until a dough forms.
Stir in the apricots and ginger.
- Turn dough out onto a floured surface and knead 6 times
- Place on baking sheet with floured hands, form dough into a
6-1/2-inch by 4-1/2-inch rectangle.
- Brush rectangle with some reserved egg wash and place in the
oven, bake for 30 minutes.
- Remove from oven and cool rectangle on baking sheet placed on
a rack for 10 minutes.
- Loosen rectangle from baking sheet with a metal spatula and
carefully transfer to a cutting board. Cut rectangle crosswise into 1/2-inch
- Arrange biscotti, cut side down, on baking sheet and bake for 10
minutes. Turn over and back and additional 10 minutes, or until pale golden.
- Remove from oven and transfer biscotti to rack and cool.
- Biscotti keep in an airtight container at room temperature for 3
days or frozen for 1 month.
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