Apricot Ginger Biscotti with White Chocolate & Almonds

I drink a ton of tea – I like the coziness, the variety of flavours, and the excuse for using oversized mugs.  But sometimes a solitary mug of tea needs a little something, and coffee shouldn’t get exclusive dibs on biscotti.  These cookies keep for ages, they’re not too sweet for the early morning, and they’re super easy to switch up based on what you like & what you’ve got lying around.  I’ve done them with dried cherries & orange rind, hazelnuts & chocolate chips, and pistachios & cocoa powder.  My favourite, though, is the awkward mouthful of almond-apricot-white chocolate-ginger.  Where’s my tea with that ingredient list?  If you hate any or all of these things, they are all omit-able and/or replaceable with goodies more to your taste.

The drag about biscotti is the double bake & the cooling period in between.  It takes time and I resent the tease of a deferred reward.  Happily, a few of the biscotti inevitably crumble a bit in the process (especially if you slice them before they’ve fully cooled, like I tend to do), and I take it upon myself to eat all the crumbs. And the end bits.  No regrets.

Apricot Ginger Biscotti with White Chocolate & Almonds

adapted from How to Cook Everything


4 tbsp butter, softened
3/4 cup sugar
2 eggs
1/2 tsp vanilla
2 1/4 cups all-purpose flour
2 tsp baking powder
Pinch salt
1/4 cup crystallized ginger, minced
3/4 cup almonds, chopped
3/4 cup white chocolate, chopped
1/2 cup dried apricots, chopped


1.  With an electric mixer (or your arm and a wooden spoon), cream butter & sugar until light & fluffy.  One at a time, beat in eggs.  Beat in vanilla.

2.  In a medium bowl, mix flour, baking powder, salt & chopped ginger.  In batches, add it to the batter and stir with a spoon to mix.  Fold in almonds, white chocolate & apricots until evenly distributed.

3.  Dust flour over a lightly-greased baking sheet; tap off excess.  Take half of the biscotti dough, and work it into a cylinder about 2 inches wide.   Place it carefully on the baking sheet, and repeat with the remaining dough.  Bake at 375 degrees for ~25 minutes, or until tops have cracked.  Remove from oven and allow to cool.

4.  With a  bread knife, cut each cylinder into 1/2 inch slices.  Arrange, cut-side down, on the baking sheet and bake at 250 degrees for 10 minutes.  Flip slices and return to the oven for another 8-10 minutes, or until dry.  Cool on a wire rack before serving.

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