Baci and Apricot Biscotti
Baci and Apricot Biscotti are very light and tender. Enjoy them with an espresso or cappuccino or a sauterne (or even dipped in a glass of milk)
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mild extra virgin olive oil
- ½ cup granulated sugar
- ½ cup packed brown sugar
- 1 3.5 ounce bar Perugina Dark or Bittersweet Chocolate, chopped (or other high-quality chocolate)
- 3 eggs
- 1 ½ teaspoons pure vanilla extract
- 1 tablespoon Frangelico liqueur optional
- ½ to ¾ cup toasted hazelnuts chopped
- ½ to ¾ cup dried apricots chopped
- 6 to 8 Baci candies chopped
Instructions
- Heat the oven to 325°F. Put parchment paper on a baking sheet.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Mix well and set aside.
- In a large mixing bowl, combine the olive oil and granulated sugar; mix on high speed (medium-high if using a freestanding mixer); for 3 minutes. Meanwhile, combine the brown sugar and chopped chocolate bar in a food processor; process until the chocolate is very fine. Add to the sugar/oil mixture and continue to beat 2 minutes more; or until well blended. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding the next; add the vanilla (and Frangelico, if using) mix well. Reduce the speed to medium (or low); add the dry ingredients; mix until well blended. Add the nuts, apricots, and chopped Baci. Mix well.
- With floured hands (the dough will be sticky) shape the dough into two 10 inch by 2 inch logs. Place the rolls on the parchment paper about 5 inches apart (there is no need to flatten the rolls, they will spread as they cook). Bake 25 - 30 minutes or until a toothpick, when inserted into the center, comes out clean. Remove the pan to a rack and allow to cool for 10 minutes; remove the biscotti loaves from the pan and allow to cool on the rack for 10 minutes more.
- Using a serrated knife, cut the loaves diagonally into ½ inch slices. Arrange, cut side down, on an ungreased cookie sheet (you will most likely need 2 sheets to hold the biscotti for the second cooking). Bake 10 minutes; turn and bake 10 minutes more. Cool completely. May be stored at room temperature in an airtight container for up to 10 days. Makes about 2 ½ dozen biscotti
Notes
You should be able to find Baci at an Italian market. If unable to find Baci, substitute a fine truffle with nuts you can find in your grocery, or omit.
Variation: These biscotti are also delicious when dipped into melted Perugina White, Dark or Bittersweet chocolate. In a microwave-safe bowl, melt the chocolate in the microwave, stirring every 20 – 30 seconds until smooth (about 1 ½ minutes total). Stir in 1 – 2 teaspoons extra virgin olive oil; dip the biscotti halfway into the chocolate. Place in the refrigerator until the chocolate firms up, about 15 minutes. Store in an airtight container in the refrigerator.
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