Lemon, Apricot Kernel & White Chocolate Biscotti

This recipe has been adapted from “Breakfast Biscotti,” found in Nigella Lawson’s cookbook, Feast: Food to Celebrate Life.

Ingredients:

• 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

Instructions:

1. Heat oven to 350.
2. 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.
3. 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.)
4. Whisk together the lemon juice and sugar in a small bowl until the sugar dissolves.
5. 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.
6. 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.
7. 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.
8. 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]