Apricot Ginger Biscotti
Serves: 2
Jailyn Upton
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
46
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 large
Egg1 tsp
Water1.333333 cups
All-Purpose Flour1 cup
Sugar1 tsp
Baking Soda1 tsp
Baking Powder1 tsp
Salt1 tsp
VanillaDirections:
1
Preheat oven to 325° F
2
Lightly butter a baking sheet and dust with flour, knocking out excess flour
3
In a bowl soak apricots in boiling hot water to cover 5 minutes
4
Drain apricots well and pat them dry with paper towels
5
Chop apricots fine
6
In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl
7
Whisk water into the 1 teaspoon egg and reserve egg wash
8
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt
9
Add remaining egg and vanilla and beat until a dough forms (dough will be sticky)
10
Stir in apricots and ginger
11
Turn dough out onto a floured surface and knead 6 times
12
Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle
13
Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes
14
Cool rectangle on baking sheet on a rack 10 minutes
15
Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board
16
Cut rectangle crosswise into 1/2-inch-thick slices
17
Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden
18
Transfer biscotti to rack and cool
19
Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month
20
Preheat oven to 325° F
21
Lightly butter a baking sheet and dust with flour, knocking out excess flour
22
In a bowl soak apricots in boiling hot water to cover 5 minutes
23
Drain apricots well and pat them dry with paper towels
24
Chop apricots fine
25
In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl
26
Whisk water into the 1 teaspoon egg and reserve egg wash
27
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt
28
Add remaining egg and vanilla and beat until a dough forms (dough will be sticky)
29
Stir in apricots and ginger
30
Turn dough out onto a floured surface and knead 6 times
31
Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle
32
Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes
33
Cool rectangle on baking sheet on a rack 10 minutes
34
Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board
35
Cut rectangle crosswise into 1/2-inch-thick slices
36
Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden
37
Transfer biscotti to rack and cool
38
Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month