I’m not a huge fan of biscotti for some reason. I think because by the time I get them (out of their plastic wrapper) they are super dried out, covered in so-so chocolate, and just not all that appetizing. There is an exception though: when I make them. And this combo in particular is perfection in my mind.
I’ve been keeping dried apricots on my shelves, and in my desk drawer at work, for a while now. They make a great snack along with raw almonds. The bag that formerly resided in my cabinet and is now in these cookies had been calling to me for a week or so. And a connection to something in my past I guess. Truth be told someone very special to me introduced these biscotti to me, and I was hooked on them. So I reminisce now and then and indulge, in memories and cookies.
The trick I got from the person who taught me this recipe is that you actually skip a full on second baking. That’s what dries the biscotti out too much. The secret is to keep the oven on until you put the sliced cookies on sheets in the oven, but once they are in turn the oven OFF, close the door, and let the biscotti sit for several hours until the cool. Or just do it at night and take them out in the am! OH. Almost forgot. Turn the oven light on as well.
Problem was I couldn’t find the original recipe by my Portland friend. I emailed, I searched the depths of my closet, and not so surprisingly my infamous lack of patience prevailed. I went on line and modified another biscotti recipe. I mean, they are all the same with different flavors added, right?? Well, it worked out and I have a platter of killer apricot anise biscotti! I can’t wait for tomorrow morning and coffee time. And work on Monday so I can off-load these things on co-worker before they do some serious damage at summer diet attempt #253.
- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1/3 teaspoon salt
- 1 1/2 cups sugar
- 10 tablespoons (1 1/4 sticks) unsalted butter, melted
- 3 large eggs
- 1 tablespoon vanilla extract
- 3 teaspoons aniseed, whole, rubbed in between your palms before added
- 1 cup dried apricots, quartered.
Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Combine flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 3 eggs, and vanilla extract. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in aniseed and apricots.
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.
Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.
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. Put back in warm oven…AND TURN THE OVEN OFF AND THE LIGHT ON!