apricot & almond biscotti.

i was first introduced to apricot & almond biscotti this past christmas, when one of my sister's friends dropped off a bag as a holiday gift. i've never before seen a bag of cookies so desperately rationed! sarah had received them the year before and thus knew that these cookies must be deliberately protected, or a treat-size bag would be gone within seconds. i got to indulge in about 3 bites. of course, i had to try & recreate them.

apricot & almond biscotti

(adapted from smittenkitchen.com, makes 3-4 dozen)

ingredients:

3 1/4 cups all purpose flour

1 tbs. baking powder

1/3 tsp. salt

1 1/2 cups sugar

10 tbs. butter, melted

3 eggs

1 tbs. vanilla extract

1 cup dried apricots, cut into small pieces

1 cup whole almonds, toasted, coarsely chopped or sliced almonds

1 egg white

1. preheat oven to 350 degrees.

2. sift flour, baking powder and salt into medium bowl.

3. mix sugar, melted butter, 3 eggs & vanilla extract in large bowl. add flour mixture to egg mixture and stir until well blended. mix in apricots & almonds.

4. divide dough in half. using floured hands, shape each dough half into 13 1/2-inch-long, 2 1/2-inch-wide log. transfer both logs to prepared baking sheet, spacing apart.

5. whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

6. bake logs until golden brown (logs will spread), about 30 min. cool logs completely on sheet on rack, about 25 minutes. maintain oven temperature.

7. transfer logs to work surface; discard parchment paper. using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. arrange slices, cut side down, on same baking sheet. bake 12 minutes. turn biscotti over; bake until just beginning to color, about 8 minutes. transfer to rack and cool.