Rosemary Apricot Biscotti Food

SAVORY BISCOTTI

Steps:

• Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.
• In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.
• In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.
• Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

HONEY APRICOT BISCOTTI

Steps:

• In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots., Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle. , Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.

ROSEMARY APRICOT SPAGHETTINI

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. When the water boils, add pasta and cook until just tender, about 8 minutes; drain. Place in a serving bowl.
• 3. Meanwhile, heat the oil over medium heat in a large skillet; add garlic. Cook, swirling the pan until garlic is just golden.
• 4. Add the broth, rosemary, apricots, and chorizo to garlic in skillet; cook through for 3 minutes, then season with salt and pepper. Toss with pasta, sprinkle with parsley, and serve immediately.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• In a large bowl, combine the flours, rosemary, baking powder, salt, pepper and 2 cups cheese. Cut in butter until mixture resembles coarse crumbs. Whisk eggs and milk; stir into crumb mixture just until moistened., Divide dough into four portions. On an ungreased baking sheet, shape each portion into a 12-in. x 2-in. rectangle. Sprinkle each portion with remaining cheese. Bake at 350° for 30-35 minutes or until golden brown., Place pans on wire racks. When cool enough to handle, transfer to a cutting board; cut diagonally with a serrated knife into 1-in. slices. Place cut side down on ungreased baking sheets., Bake for 25-30 minutes or until golden brown. Remove to wire racks to cool completely. Store in an airtight container.

AMAZING APRICOT AND TOASTED ALMOND BISCOTTI

Steps:

• Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
• Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
• Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
• While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
• Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
• Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.

APRICOT BISCOTTI

Steps:

• Chop the apricots.
• Sift flour, sugar, baking soda, and salt into a medium bowl.
• In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
• Fold in apricots.
• In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
• Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
• With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
• Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. Let cool slightly. Place nuts in a dishtowel and rub together to remove some of the skin. Coarsely chop and set aside.
• Place butter in the bowl of a stand mixer. Beat on medium speed until soft and creamy. Gradually add sugar and beat until light and fluffy, about 2 minutes. Add lemon rind and eggs, one at a time, beating well after each addition. Add vanilla and beat well.
• Combine flour, baking powder and salt in a bowl. Stir to blend. Gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. Stir in hazelnuts and apricots.
• Divide dough in half. With lightly floured hands, form dough into two 10 x 2-inch logs. Place on an ungreased baking sheet, at least 2 inches apart. Bake 30 minutes, or until golden brown. Let cool on the baking sheet 15 minutes. Transfer logs to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
• Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. Let cool completely on the baking sheets before serving or storing. The biscotti store well for one week and freeze well. Makes about 20.

ROSEMARY APRICOT BISCOTTI

Steps:

• Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
• Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
• Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.

APRICOT GINGER BISCOTTI

Steps:

• Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
• In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
• In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
• Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
• Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

APRICOT-ROSEMARY SCONES

Steps:

• Preheat oven to 400°. Whisk together flour, sugar, baking powder and salt. Cut in cold butter until the size of peas. Stir in apricots and rosemary. , In a separate bowl, whisk eggs and whipping cream until blended. Stir into flour-butter mixture just until moistened. , Turn onto a well-floured surface. Roll dough into a 10-in. square. Cut into 4 squares; cut each square into 4 triangles. Place on baking sheets lined with parchment., For topping, combine egg and milk. Brush tops of scones with egg mixture; sprinkle with sugar. Bake until golden brown, 12-15 minutes. , Freeze option: Freeze cooled scones in resealable freezer containers. To use, reheat in a preheated 350° oven 20-25 minutes, adding time as necessary to heat through.

ALMOND-APRICOT BISCOTTI

Steps:

• Line 18x12x1-inch cookie sheet (or jellyroll pan) with foil (or parchment paper).
• Butter and flour foil (not the parchment).
• Combine flour, sugar, butter, baking powder, salt, and ground ginger in food processor.
• Process until fine meal forms.
• Add white chocolate and process until finely chopped.
• Add toasted almonds and chop coarsely, using 5 to 7 on/off pulses.
• Beat eggs, brandy and extract in large bowl (You might want to use a counter top mixer).
• Add flour mixture and apricots to liquid mixture.
• Stir until moist dough forms.
• Drop dough by spoonfuls in three evenly spaced 12-inch-long strips on prepared sheet.
• Moisten fingertips and shape each dough strip into 2-inch-wide log.
• Refrigerate until dough is firm, about 30 minutes.
• Position rack in center of oven and preheat to 350 degrees (F).
• Bake until logs are light brown, about 30 minutes.
• Transfer sheet to rack and cool completely.
• Reduce oven heat to 300 degrees (F).
• Transfer biscotti to work surface.
• Cut logs from sides of pan if necessary.
• Using very sharp knife, cut each log crosswise into 3/4-inch-wide slices.
• Arrange half of cookies cut side down on cookie sheet.
• Bake 10 minutes.
• Gently turn cookies over and bake 10 more minutes.
• Transfer cookies to cooling rack.
• Repeat baking with remaining cookies.
• Cool cookies completely before serving or storing.

ROSEMARY-PARMESAN BISCOTTI

Steps:

• Preheat the oven to 350 degrees. In a large bowl, stir together the flour, baking powder, salt, Parmesan, pepper, rosemary and walnuts. Whisk together 4 of the eggs and the water. Make a well in the dry ingredients and pour in the egg mixture. Stir to combine.
• Lightly flour your hands and a work surface; turn out the dough and knead until smooth. Divide the dough in half and shape each piece into a 2 1/2-inch-thick log. Spray a baking sheet with the olive oil and place the dough logs on it. Whisk the remaining egg and brush it over the dough. Bake for 35 minutes.
• Let cool for a few minutes and then cut the biscotti on the diagonal into 1/4-inch-thick slices. Place on the baking sheet cut side down, using 2 pans if necessary. Reduce the oven temperature to 325 degrees and bake until browned, about 20 minutes. Let cool completely.

ALMOND APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

APRICOT-PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
• On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)