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Recipe Name: Almond-apricot Biscotti Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 40

Ingredients:
2 3/4 Cup(s) Sifted all purpose flour
1 1/2 Cup(s) Sugar
1 Stick chilled unsalted
butter cut into pieces
2 1/2 Teaspoon(s) Baking Powder
1 Teaspoon(s) Salt
1 Teaspoon(s) Ground ginger
3 1/2 Ounce(s) White chocolate, cut into
pieces
1 2/3 Cup(s) Whole almonds toasted
2 Eggs
1/4 Cup(s) plus
1 Tablespoon(s) Apricot flavored brandy
2 Teaspoon(s) Almond extract
1 6-oz dried apricots diced
Directions:
From: sgetgood@bilbo.iii.net (Susan Getgood) Date: Mon, 11 Sep 1995
16:24:10 GMT December 1993 Bon Appitit, Makes about 40. Line large
cookie sheet with foil. Butter and flour foil. Combine first 6
ingredients in processor. Process until fine meal forms. Add white
chocolate and process until finely chopped. Add toasted almonds and
chop coarsely, using 6-8 on/off turns. Beat eggs, brandy and extract
to blend in large bowl. Add flour mixture and apricots and stir until
moist dough forms. Drop dough by spoonfuls in three 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 350F. Bake
until logs are golden, about 30 minutes. Transfer sheet to rack and
cool completely. Reduce heat to 300F. Cut logs from sides of pan if
necessary. Transfer to work surface. Using heavy 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 minutes longer. Transfer cookies to racks. Repeat baking
with remaining cookies. Cool cookies completely. (Can be prepared 2
weeks ahead; store in airtight container at room temperature.)
REC.FOOD.RECIPES ARCHIVES /COOKIES From rec.food.cooking archives.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 150
Calories From Fat: 69
Total Fat: 8g
Cholesterol: 21.5mg
Sodium: 95.7mg
Potassium: 58.2mg
Carbohydrates: 17.8g
Fiber: <1g
Sugar: 9.4g
Protein: 2.5g


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