This biscotti is a great keeper plus its shape helps you get more variety in your cookie tray. Here I’ve added dried apricots, fresh cranberries, slivers of crystallized ginger, and hazelnuts before baking and spread the bottoms with dark chocolate. While this biscotti is crunchy, it will give at first bite and not compromise your dental work.
Apricot Ginger Biscotti Makes about 40
1/2 c. butter
3/4 c. sugar
1-1/2 t. baking powder
4 t. finely shredded orange peel
2 c. all-purpose flour
1/2 c. cornmeal
1/3 c. slivered crystallized ginger
1 c. chopped cranberries, fresh (or you can use dried cranberries or cherries)
1/2 c. chopped dried apricots
2/3 c. orange juice
1/2 c. chopped hazelnuts
1 t. almond extract
1 t. vanilla
Soak the dried fruit in the orange juice for 30 minutes. Discard excess liquid. Preheat the oven to 350. Cream the butter and sugar, then add the eggs. Mix in the dry ingredients and flavorings. Finally, stir in the fruit and nuts.
Shape the dough into logs on two greased cookie sheets. Note, they will spread during baking. I make mine on the shorter side, so I divide the dough into four logs.
Bake at 350 for 25 minutes, until the tops are lightly browned. Cool 20 minutes. Reduce the oven heat to 300. Slice the logs diagonally. Turn the slices so the cut sides are exposed and bake another 15 minutes.
When the slices are completely cool, if desired, melt one cup of dark chocolate chips with 2 T. butter. Stir until smooth. Spread the bottom of each slice with chocolate. When the chocolate has hardened store the biscotti in a tin or ziplock bags.