Apricot Ginger Biscotti

[Guest guest]

I have a new talent. Biscotti maker! This came out

great.

Mark

 

Apricot Ginger Biscotti

 

1/3 cup dried apricots

2 large eggs

1 teaspoon water

1 1/3 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons chopped candied ginger

 

Heat oven to 325 degrees. 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 minutes. Drain apricots well and pat them dry with

paper towels. Chop apricots fine.

In another bowl lightly whisk together eggs and

transfer 1 teaspoon egg to a small bowl. Whisk water

into the 1 teaspoon egg and reserve egg wash.

In a large bowl with an electric mixer blend flour,

sugar, baking soda, baking powder and salt. Add

remaining egg and vanilla extract 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-inch rectangle. Brush

rectangle with some reserved egg wash and bake in

middle of oven 30 minutes. Cool rectangle on baking

sheet on a rack 10 minutes. Loosen rectangle from

baking sheet with a metal spatula and carefully

transfer to a cutting board.

Cut rectangle crosswise into 1/2-inch-thick slices.

Arrange biscotti, cut side down, on baking sheet and

bake 10 minutes on each side, or until pale golden.

Transfer biscotti to rack and cool. Biscotti keeps in

an airtight container at room temperature 3 days or

frozen 1 month.

Yields about 12 or more biscotti.

 

 

 

 

 

[Guest guest]

yummmmmmmmm sounds wonderful. Thanks for the recipe.

Judy

-

Mark Midnite

VG

Tuesday, November 06, 2007 11:51 PM

Apricot Ginger Biscotti

 

 

I have a new talent. Biscotti maker! This came out

great.

Mark

 

Apricot Ginger Biscotti

 

1/3 cup dried apricots

2 large eggs

1 teaspoon water

1 1/3 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla extract

2 tablespoons chopped candied ginger

 

Heat oven to 325 degrees. 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 minutes. Drain apricots well and pat them dry with

paper towels. Chop apricots fine.

In another bowl lightly whisk together eggs and

transfer 1 teaspoon egg to a small bowl. Whisk water

into the 1 teaspoon egg and reserve egg wash.

In a large bowl with an electric mixer blend flour,

sugar, baking soda, baking powder and salt. Add

remaining egg and vanilla extract 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-inch rectangle. Brush

rectangle with some reserved egg wash and bake in

middle of oven 30 minutes. Cool rectangle on baking

sheet on a rack 10 minutes. Loosen rectangle from

baking sheet with a metal spatula and carefully

transfer to a cutting board.

Cut rectangle crosswise into 1/2-inch-thick slices.

Arrange biscotti, cut side down, on baking sheet and

bake 10 minutes on each side, or until pale golden.

Transfer biscotti to rack and cool. Biscotti keeps in

an airtight container at room temperature 3 days or

frozen 1 month.

Yields about 12 or more biscotti.