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Ginger Apricot Biscotti

Makes 20
Prep & Bake Time 40 Minutes

3-1/2 cups unbleached all-purpose flour
2 tsp baking powder
1/4 tsp powdered ginger
1/4 cup + 1 Tbsp demarara sugar
1/4 tsp fine sea salt or kosher salt
3 Tbsp unsalted butter, chilled
1/3 cup chopped crystallized ginger
1/4 cup chopped dried apricots
1/4 cup chopped dried cranberries
1/2 medium apple, peeled, cored and chopped
3 eggs
2/3 cup heavy cream
Preheat the oven to 425°F.

Combine the flour, baking powder, powdered ginger, sugar and salt in a bowl. Cut the chilled butter into the flour and sugar mixture (or pulse in a food processor). Add the chopped crystallized ginger, dried fruits and apple to the flour-sugar mixture.
In another bowl, beat the eggs and cream together, and add to the dried ingredients. Mix quickly, until the dough comes together. Transfer the dough to a piece of parchment paper, pat out to an 8-by-10 inch rectangle that's 3/4-inch thick. Cut into 2-1/2 inch squares.
Bake on a baking sheet lined with a Silpat (silicone liner) or parchment paper for 12-15 minutes, or until lightly browned.

Recipe and photo from theperfectpantry.com

Products suggested for this recipe:

Apricots Dried
If you love apricots, you will savor these.
From $11.55


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