This recipe has been adapted from “Breakfast Biscotti,” found in Nigella Lawson’s cookbook, Feast: Food to Celebrate Life.
- The juice and zest of 2 lemons (reserve remains for lemon water or iced tea)
- 1 egg
- 1/2 cup Caster Sugar plus 3 tablespoons
- 1/2 teaspoon pure vanilla extract
- 3/4 cup plus 2 tablespoons all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup natural apricot kernels
- 1/3 cup white chocolate chips
- Heat oven to 350.
- Whisk the egg and 1/2 cup sugar until pale and moussily thick; use an electric mixer here, as you want the mixture whipped enough so that when you lift the whisk attachment out of it, you are left with a trail of ribbons. Beat in the vanilla extract, and then slowly fold in the flour, baking powder and salt.
- When the batter’s all combined, fold in the apricot kernels and white chocolate chips, and then form the dough into a loaf-like log of about 10 x 2 inches, slightly tapering the ends. (The sticky dough will make a ﬁne mess on your hands. I advise lightly ﬂouring a surface and using a pastry cutter to maneuver the log. I also used a ﬂexible cutting board to encourage the shape.)
- Whisk together the lemon juice and sugar in a small bowl until the sugar dissolves.
- Lay the biscotti log on to a piece of baking parchment or silicone sheet on a cookie sheet and bake for 25 minutes: it will be pale brown color.
- Remove from the oven and cool for 5 minutes to harden slightly, and then cut diagonal slants of about 1/2 inch thickness along the length of the loaf to give finger-like pieces.
- Return the cookies to the baking parchment or silicone sheet on a cookie sheet. Use a pastry brush to lightly coat each cookie with the lemon juice and sugar mixture.
- Bake again for another 10 minutes, turn the biscotti over then bake for another 5-10 minutes. Remember to keep an eye on them and remove when their edges are golden and their bellies are blond.
Let the golden brown biscotti cool on a rack and then store them in an airtight container ready to be plucked and dunked at a moment’s anticipatory notice.
[tags]apricot kernels, cooking, recipes, food[/tags]