Apricot Cardamom Chocolate Biscotti

by

Drop

POSTED Mon, December 1, 2014

Serves

16

Total Time

75 MINS

Calories

183

Deliciously crunchy biscotti, filled with chewy apricot bits, hunks of dark chocolate, almonds, and a hint of cardamom.

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    130 g (about ¾ cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • All purpose flour icon
    All purpose flour

    225 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    5 g (about 1 teaspoon)

  • Salt icon
    Salt

    ⅛ teaspoon (about 0.78 g)

  • Ground cardamom icon
    Ground cardamom

    1 teaspoon (about 2 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Dark chocolate icon
    Dark chocolate

    110 g (about ¾ cup)chopped

  • Blanched almonds icon
    Blanched almonds

    110 g (about ¾ cup)chopped

  • Dried apricots icon
    Dried apricots

    70 g (about 4 ⅓)chopped

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add granulated sugar and egg to a clean large mixing bowl
  • 4. Beat until pale and light then set aside - approx 5 min
  • 5. Add all purpose flour, baking powder, salt and ground cardamom to a clean medium bowl
  • 6. Whisk briefly
  • 7. Transfer dry ingredients to dough
  • 8. Add vanilla extract to the dough
  • 9. Mix together until well combined
  • 10. Add dark chocolate, blanched almonds and dried apricots to the dough
  • 11. Mix briefly until combined
  • 12. Turn out on lightly-floured surface
  • 13. Shape
  • 14. Transfer dough to baking sheet
  • 15. Bake until firm - 20 min, 175°C
  • 16. Reduce - 160°C
  • 17. Let cool - 15 min
  • 18. Slice
  • 19. Arrange
  • 20. Bake - 15 min, 160°C
  • 21. Let cool onto cooling rack

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