Monday, December 19, 2016

Apricot-Pecan-White Chocolate Biscotti

Usually, we make Dried Cherry & Almond Biscotti for Christmas. This year, I wanted something different. SP was sad and protested when I said I wanted to try a different biscotti. When I suggested these, he was suddenly OK with it. Dried fruit and nuts - his kind of cookie. I had been wanting to try the Apricot Pecan Biscotti in our copy of Sweet Maria's Italian Cookie Tray Cookbook, but I wanted to add white chocolate. I'm not sure where that hankering came from, but it was there. They had to have white chocolate. Some online recipes simply drizzled melted white chocolate on the biscotti, some dunked the biscotti in melted white chocolate, some said to melt the chocolate and stir it into the dough. I don't like biscotti drizzled or dipped. I like them plain. We opted to add 2 oz chopped white chocolate to the dough.
This recipe calls for diving the dough into 3 logs. We baked them longer than 20-25 minutes (for about 32 minutes) and they turned out a lovely golden color.
Beautiful golden loaves studded with dried apricots, chopped pecans, and chopped bits of white chocolate. 
We think these are really, really tasty. My dad really likes them, too. Chewy apricot bits, creamy white chocolate, crunchy pecans, not too hard of a biscotti. Definitely a make again biscotti.

Recipe here. We added 2 oz chopped white chocolate and decreased the pecans to 1 cup chopped.

Apricot-Pecan-White Chocolate Biscotti

1.5 cups chopped dried apricots
1 c chopped pecans
2 oz chopped white chocolate
2 & 3/4 c flour
1 stick butter (1/4 lb), softened
1 c brown sugar
3 eggs
1 tsp vanilla
3 tsp baking powder
pinch salt

Preheat oven to 350. Mix apricots, pecans, white chocolate bits with 2 tbsp flour. Set aside. Cream butter & brown sugar. Add eggs & vanilla. Mix well. On low speed, add remaining flour, baking powder, and salt. Mix just until blended. Stir in apricots, pecans, white chocolate. Divide dough into 3 pieces. Shape each piece into a 12 inch log. Place 3 loaves on a large cookie sheet lined with parchment paper or a silpat. Bake 20-25 minutes (ours baked 32 minutes). Transfer loaves to cooling rack and cool.

When cool, slice loaves into 1/2 inch slices. Place in a single layer on a cookie sheet and bake the slices for 10-15 minutes (until lightly browned). Transfer slices to cooling rack and cool.

No comments:

Post a Comment