Ingredients
- 3½ cups all-purpose flour
- 1½ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 pinch nutmeg
- 8 ounces cultured butter unsalted, cold
- 2 cups almonds, chopped fine
- 2 cups dried apricots, chopped
- 4 eggs
- 1½ teaspoons vanilla extract
- 1 tablespoon orange zest
- 4 sheet pans covered with parchment paper
Directions
Preheat oven to 350°F.
Combine all dry ingredients in a bowl, including the sugar. Cut cold butter into small pieces and add to the dry ingredients. Using your fingers or a pastry cutter, rub the butter into the dry ingredients until it is the texture of chunky cornmeal. Add the chopped almonds and apricots to the dry ingredients.
In another bowl, whisk together the eggs, orange zest and vanilla. Add eggs to the flour mixture and fold gently until the dough is formed together. It’s okay if it is a little sticky. (If the crust is too dry, add a small amount of ice water to bring it together.)
Turn dough out on a floured surface and form into long cylinder-shape logs. Place on the parchment paper and flatten slightly.
Bake at 350°F for 25 to 30 minutes, until light brown. Remove from oven and cool completely.
Using a bread knife, slice the biscotti diagonally in pieces 1/3 inch wide. Place on parchment and bake again for 15 to 20 minutes at 350°F, until lightly toasted.
Chef’s Suggestion
Dip biscotti in white chocolate and sliced almonds and allow to set.
