Culinary Advisors | Happy Holidays
Culinary Advisors
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Happy Holidays

Happy Holidays

Best wishes this holiday season! Please enjoy one of our favorite holiday treats during the holidays! Our company celebrated over Zoom watching Carolyn prepare this special treat with a step by step video. You can enjoy by clicking the image below. Video Credit: Emily Ralph

Biscotti Recipe By Carolyn Ralph

  • 2 3/4 c sifted all purpose flour
  • 1 1/2 c sugar
  • 1/2 c (1 stick) chilled unsalted butter, cut into pieces
  • 2 1/2 tsp baking powder
  • 1 tsp salt
  • 1 tsp ground ginger
  • 3 1/2 oz. white chocolate chips
  • 1 2/3 c chopped almonds, toasted
  • 2 large eggs
  • 1/4 c plus 1 tbsp apricot brandy
  • 2 tsp almond extract
  • 20 pieces dried apricots, diced

Line a 18 x 12 x 1 inch cookie sheet with parchment paper and combine the first 6 ingredients in a processor and process until fine meal forms, only work with one batch at a time.

Next add white chocolate & process until finely chopped

Then add toasted almonds & chop coarsely, using 8 to 10 on/off turns

In a separate bowl beat eggs, brandy & almond extract, then add the dried apricots. Then add the flour mixture to the liquid to form a moist dough

Form dough in (3) 12 inch strips on prepared sheet, spacing evenly, moisten fingertips & shape each dough strip into 2 inch wide log

Refrigerate dough for 30 mins

Position rack in center of oven & preheat to 350F

Put chilled logs directly from refrigerator to oven

Bake until logs are golden, about 30 minutes

Transfer sheet to rack & cool completely and reduce oven heat to 300F

Cut logs from sides of pan if necessary

Transfer to work surface

Using heavy sharp knife, cut each log crosswise into 3/4 inch wide slices. You should yield about 14 per log

Arrange half of cookies cut side down on cookie sheet

Bake 15 mins, then gently turn cookies over and bake 10 minutes longer. You don’t want them to change color on the re-bake, but want them to stay just on the side of toasty

Transfer cookies to racks

Repeat baking with remaining cookies

Cool cookies completely. (Can be prepared 2 weeks ahead; store in airtight container at room temp.)

Dip one cut side of cookies into white chocolate, or your chocolate of choice

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