Apricot Brandy Almond Pineapple Biscotti

apricot-brandy1Never being a fan of biscotti I must admit after I created one I just love this twice baked cookie now intrigues me.

This is my latest creation. It is not as favored as my cranberry almond biscotti but it is a close second.

One thing I have discovered the white chocolate chips offered seem NOT TO BE CHOCOLATE.

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Apricot Brandy Almond Pineapple Biscotti
Yields 24
Another Biscotti using the same base just different things inside. This time dry apricots, almonds, candied ginger and pineapple.
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Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
Prep Time
20 min
Cook Time
1 hr
Total Time
1 hr 30 min
208 calories
24 g
36 g
11 g
3 g
5 g
53 g
106 g
9 g
0 g
6 g
Nutrition Facts
Serving Size
53g
Yields
24
Amount Per Serving
Calories 208
Calories from Fat 100
% Daily Value *
Total Fat 11g
18%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 4g
Cholesterol 36mg
12%
Sodium 106mg
4%
Total Carbohydrates 24g
8%
Dietary Fiber 1g
5%
Sugars 9g
Protein 3g
Vitamin A
7%
Vitamin C
4%
Calcium
3%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 cup butter room temp.
  2. 1 cup white sugar
  3. 2 eggs
  4. 2 tsp. almond extract
  5. 2 tsp. brandy extract
  6. 2 3/4 cups all-purpose flour
  7. 1/2 tsp. baking soda
  8. 1 tsp. baking powder
  9. 1/2 tsp. salt
  10. 1/2 cup white choc. chips
  11. 1/2 cup chopped almonds
  12. 3/4 cup dry apricots
  13. 1/4 cup dry pineapple
  14. 1/4 cup candy ginger
  15. (all fruit diced or sliced)
Instructions
  1. 1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper.
  2. 2. Beat butter & sugar together until creamy. Add eggs and extracts
  3. 3. Whisk flour, soda, baking powder, & salt in a separate bowl; mix dry ingredients into butter mixture to make a stiff dough. Add apricots, nuts, fruit & chips. Form dough into 2 equal logs. Place on baking sheet.
  4. 4. Bake in the preheated oven until the edges are lightly browned, 30 to 35 minutes (198 degrees on digital thermometer). Let logs cool completely on baking sheet.
  5. 5. Cut logs into slices on a slight diagonal & lay the slices on the parchment-lined baking sheet. Bake biscotti until crisp & lightly golden brown, about 12 to 15 minutes on each side … let the biscotti cool for about 15 minutes between turns … they will not break in half as easily when you turn them over.
Notes
  1. Give your knife or scissors a light coating of nonstick cooking spray before chopping fruit. That will help to have less dried fruit stuck to the blade.
  2. I slice all of my fruit using scissors leaving them in about half inch slices so they do not disappear in the mixing.
beta
calories
208
fat
11g
protein
3g
carbs
24g
more
A Food Orgasm http://food-o.com/

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