I’m bringing two items for trade to next week’s ATXSwappers (read about it here, here, and here). I was going to bring lemon curd, but then I saw that Kristina is bringing so, so I decided to make this instead. The other item I’m bringing is (are?) these biscotti, inspired by the hazelnut cinnamon chip biscotti in Baked. Needless to say, I’m super excited about the swap, because it’s such a great opportunity to meet other food-loving people. Not to mention that my friend Carly is coming, and she makes any party better.
Apricot-Almond Biscotti with cardamom and white chocolate
1 1/3 cups sugar
1 ¼ tsp. baking powder
1 ¼ tsp. salt
1 tsp. ground cardamom
4 large eggs
2 tsp. pure vanilla extract
3 ¼ cups all-purpose flour
1 cups chopped dried apricots (not the unsulphured kind)
1/2 cup chopped toasted almonds
2 cups white chocolate chips (I used Whole Foods chunks)
1 large egg white
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a small bowl, whisk together the sugar, baking powder, salt, and cardamom.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and the sugar mixture together until the color is uniform and the mixture is thick. Add the vanilla and beat for 5 seconds. Add the flour in two batches and beat until just combined. Scrape down the bowl and mix for a few seconds more. Add the apricots, almonds, and chocolate chips and beat until just combined.
Turn the dough out onto the prepared baking sheet and shape it into a log about 16 inches long, 3 ½ inches wide, and ¾ inch thick. Use an offset spatula to smooth the surface of the dough. Bake for 20 to 25 minutes until firm, but now browned. Let cool on the pan for 10 minutes.
Lower the oven temperature to 325 degrees F.
While the log is cooling, whisk the egg white and 2 tablespoons water together and use a pastry brush to brush the egg wash onto the top of the log.
Cut the log into ¾-inch slices with a serrated knife, set them on the baking sheet cut sides up and down, and bake for 25 minutes. Remove the pan from the oven and cool on a wire rack for 5 minutes. Makes approximately 24 biscotti.
These do not look like traditional biscotti, and I had some problems with the dough being too sticky. Then instead of parchment, I used a silpat, which I think I probably shouldn’t have (I didn’t have any parchment and am forever forgetting to buy some more). Also my log was too thick, so the outer parts of the cookies were done before the middle was done. THAT SAID, these are freaking delicious. The apricot, almond, and white chocolate are very subtle, allowing the cardamom to take center stage without being overwhelming. I think these would go nicely with an afternoon tea, perhaps even a chai latte if you’re a cardamom fan.