Wednesday, September 16, 2009

Orange and Apricot Biscotti

As promised, a weekly recipe to support NYC Goes Orange and Food Bank for NYC. This week is Orange and Apricot Biscotti.

The recipe:
2 tbsp butter
1/3 cup granulated sugar
1 tbsp fresh orange juice
1/2 tbsp vanilla extract
1 extra large egg and 1 egg white
1 3/4 cup GF flour (I prefer Pamela's Baking and Pancake Mix, but use what you have on hand)
1/4 tsp ground cinnamon
1/2 cup dried diced apricots
Cream together the sugar and butter. Add the extract, juice, cinnamon, and eggs. Fold in the flour. Turn out dough onto floured plastic wrap. Wrap and refrigerate overnight. Preheat oven to 325 degrees F. Form dough into large log, leaving two inches from sides of baking sheet. Bake for 35 minutes. Remove from oven, lower heat to 300 degrees F. When the roll is cooled, cut into slices and lay on their sides on the pan. Replace in oven and bake for 25-30 minutes more.
A few things to note:
When I made this dough, it was incredibly sticky. If yours comes out this way, flour it and your counter heavily. I probably used an additional 1/4-1/2 cup of flour just for that. Mine came out dark because I was using a new oven for the first time and a new recipe, so I haven't quite figured out the nuances yet. Keep in mind that oven temperatures vary, so the baking time might be more or less when you try it. Finally, if you prefer, you can use any flavor extract, dried fruit, or nuts you like for this recipe. Have fun and enjoy. And remember to show your support for hunger action by going orange now through December.

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