Recipe for cooking apricot ginger biscotti

Desserts to Go with Coffee and Tea :: Biscotti

Apricot Ginger Biscotti

Source: Gourmet - May 1996

1/3 c. dried apricots (about 2 ounce)
2 lrg. eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract or flavoring
2 Tbsp. chopped candied ginger (about 1 ounce)

Preheat oven to 325 degrees F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.

In a bowl soak apricots in boiling hot water to cover 5 mins.. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 tsp. egg to a sm. bowl. Whisk water into the 1 tsp. egg and reserve egg wash.

In a lrg. bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract or flavoring and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.

Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-in. rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 mins.. Cool rectangle on baking sheet on a rack 10 mins.. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.

Cut rectangle crosswise into 1/2-in.-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 mins. on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

Makes approximately about 12 biscotti.

Each biscotti: 104 calories; 0.9 grams fat (8% of calories from fat)