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Apricot-Chocolate-Almond Biscotti





Yields
Makes about 2 dozen biscotti

These biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds. Prep and Cook Time: 1 1/2 hours.

Apricot-Chocolate-Almond Biscotti




Photo: Thomas J. Story; Styling: Dan Becker
 1 3/4 cups flour
 1 cup sugar
 1/2 teaspoon baking powder
 1/4 teaspoon salt
 6 tablespoons unsalted butter, melted and cooled
 1/2 teaspoon vanilla
 2 eggs
 3/4 cup diced dried apricots, preferably Blenheim
 2/3 cup slivered almonds
 4 ounces chopped bittersweet chocolate
Step 1
1

Preheat oven to 350° and line a large baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, and salt 5 to 6 times to blend. In a small bowl, whisk together melted butter, vanilla, and eggs; add to flour mixture and pulse 10 to 12 times to form a dough.

Step 2
2

Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.

Step 3
3

Put dough on baking sheet and form into two 12-in.-long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25 to 30 minutes.

Step 4
4

Remove loaves from oven and reduce temperature to 325°. Let loaves cool 5 minutes, then cut on the diagonal into 1/2- to 3/4-in.-thick slices. Arrange slices flat on baking sheet and bake until lightly browned, 10 to 15 minutes. Cool completely on racks.

Step 5
5

Note: Nutritional analysis is per biscotti.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 152Calories from Fat 41
% Daily Value *
Total Fat 6.9g11%

Saturated Fat 3g15%
Cholesterol 25mg9%
Sodium 41mg2%
Total Carbohydrate 21g8%

Dietary Fiber 0.8g4%
Protein 2.7g6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.