Recipe of the week(end)
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Almond Apricot Biscotti
Almond Apricot Biscotti
makes about 5 1/2 dozen
Active time: 45 min
Start to finish: 2 hr
Ingredients
2 c. all-purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 c. whole milk
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 c. whole almonds with skins (5 1/2 oz), toasted and cooled
1 c. dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash
makes about 5 1/2 dozen
Active time: 45 min
Start to finish: 2 hr
Ingredients
2 c. all-purpose flour
3/4 c. sugar
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 c. whole milk
1/2 tsp. vanilla extract
1/4 tsp. almond extract
1 c. whole almonds with skins (5 1/2 oz), toasted and cooled
1 c. dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash
* Special equipment: parchment paper
Preparation
Preheat oven to 350°F.
-Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
-Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
-Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
-Reduce oven temperature to 300°F while logs cool.
-Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
-Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.
Cooks' notes: • You can make smaller biscotti (and more of them): Divide the dough into thirds, instead of in half, and form into 3 logs, using a third of apricots for each. • Biscotti keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.
Adapted from Gourmet, December 2002
Preparation
Preheat oven to 350°F.
-Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
-Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
-Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
-Reduce oven temperature to 300°F while logs cool.
-Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
-Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.
Cooks' notes: • You can make smaller biscotti (and more of them): Divide the dough into thirds, instead of in half, and form into 3 logs, using a third of apricots for each. • Biscotti keep, layered between sheets of wax paper, in an airtight container at room temperature 2 weeks.
Adapted from Gourmet, December 2002
The word "biscotti" originates from the medieval Latin word biscoctus,
meaning "twice-cooked/baked": it defined oven baked goods that were
baked twice, so they were very dry and could be stored for long periods
of time. Pliny the Elder
boasted that such goods would be edible for centuries. Such
nonperishable food was particularly useful during journeys and wars,
and twice baked breads were a staple food of the Roman Legions
source- wikipedia.
source- wikipedia.
This week we have a cookie. Well, an Italian cookie.
It's a snowy weekend here in the Finger Lakes so we're settling in to enjoy the beauty.
Why not fire up the oven and bake some
yummy biscotti? An easy recipe that the kids (or any beginning cook) can easily help make & enjoy.
This particular recipe is an old favorite of ours that is not only delicious but it is very easy to make, very easy to alter by adjusting the fruits & nuts used and very easy to share with friends & family because the recipe makes quite a few.
Enjoy these cookies on their own or a
nice big glass of warmed NY state milk
on these cold winter evenings.
May we also suggest a grown-up version
(or two) in which to dunk your biscotti?
A nice cafe au lait made with NY state milk and a Meritage Blend of coffee
from Keuka Lake Coffee Roasters?
Or perhaps a nice red wine for dunking
as is traditionally done in Italy? An Italian wine; a bit dry to complement the fruit in the biscotti...from a family-owned business we like. A Piccini Chianti 2008.
Enjoy.
It's a snowy weekend here in the Finger Lakes so we're settling in to enjoy the beauty.
Why not fire up the oven and bake some
yummy biscotti? An easy recipe that the kids (or any beginning cook) can easily help make & enjoy.
This particular recipe is an old favorite of ours that is not only delicious but it is very easy to make, very easy to alter by adjusting the fruits & nuts used and very easy to share with friends & family because the recipe makes quite a few.
Enjoy these cookies on their own or a
nice big glass of warmed NY state milk
on these cold winter evenings.
May we also suggest a grown-up version
(or two) in which to dunk your biscotti?
A nice cafe au lait made with NY state milk and a Meritage Blend of coffee
from Keuka Lake Coffee Roasters?
Or perhaps a nice red wine for dunking
as is traditionally done in Italy? An Italian wine; a bit dry to complement the fruit in the biscotti...from a family-owned business we like. A Piccini Chianti 2008.
Enjoy.