WHITE CHOCOLATE BISCOTTI WITH APRICOTS AND PISTACHIOS
- 8 ounces white chocolate
- 2 cups sifted unbleached flour
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 cup granulated sugar
- 8 ounces shelled whole salted pistachios
- 1 cup dried apricots, thinly sliced
- 4 large eggs
- 2 teaspoons vanilla
- Chop chocolate in a food processor.
- Sift together flour, baking soda, salt and sugar in a large mixing bowl.
- Add about a cup of the sifted dry ingredients to the chocolate and pulse until the mixture is fine and powdery.
- Stir the processed mixture into the mixing bowl with the remaining dry ingredients. Then stir in in the pistachios and dried apricots.
- Whisk the eggs and the vanilla in a separate bowl until blended.
- Stir the egg mixture into the dry ingredients with a wooden spoon, mixing until thoroughly moistened.
- Stretch out two 20-inch lengths of plastic wrap on a work surface.
- Spoon the dough down the center of each sheet, forming a foot-long strip in the middle of each piece of plastic wrap.
- Fold plastic wrap over each strip to form two 15-inch-long, 3-inch-wide and ¾-inch-tall strips, squaring the ends.
- Place dough strips on a cookie sheet and freeze for at least 3 hours or until you’re ready to bake.
- Preheat oven to 300 degrees.
- Remove dough from freezer and unwrap. Place each dough strip on a parchment-lined baking sheet and bake for 50 minutes.
- Remove from oven and, while holding the loaves with a towel, cut the loaves into ½-inch-wide biscotti. Place the biscotti pieces on unlined cookie sheets.
- Reduce oven temperature to 275 degrees and bake 40 minutes more.
- Cool completely and serve.
Local chef Terry John Zila caters events, teaches cooking classes and crafts stunning cakes in the Twin Cities. Learn more at johnjeanjuancakes.com.