Saturday, 27 October 2012

White Chocolate Dipped
Apricot Hazelnut Biscotti
White Chocolate Dipped
Apricot Hazelnut Biscotti

These are an elegant addition to any party, chewy dried apricots paired with toasted hazelnuts dipped in Orange flavoured White Chocolate. Made with canola oil they are low in fat but will still satisfy your sweet tooth.

These Biscotti are a favourite of mine and now of  my family & friends.

Biscotti means twice cooked as you will see why by following the recipe. 

Having been taught to bake and cook from an early age, I would stand on a chair next to my mother in our tiny kitchen and she began my journey and curiosity into the world of fine cooking and baking. 

 She always and still is adding a dash of flavour, a pinch of zest or zing and her recipes like mine are always changing and evolving.

That's why it's so difficult to actually get a written recipe from an Italian Mamma!

They would prefer you to just come over and watch how the recipe is made!
Then send you home with some to share with your family.
These cookies incorporate some of my favourite flavours using our basic Italian Biscotti recipe.
I hope you enjoy them too!
1/2 cup canola oil or vegetable oil
2/3 cup sugar
2 tsp baking powder
2 cup flour
2 eggs
1 tbsp water
1/2 tsp cinnamon
1 grated orange rind
1 tsp each vanilla and orange extract
3/4 cup sliced or chopped hazelnuts
3/4 cup chopped dried apricots
Topping: 6 oz orange flavoured white chocolate
 In a large mixer bowl on med. speed beat oil and sugar together until combined.  While beating add baking powder, cinnamon, extracts, rind and eggs.
Add flour one cup at a time incorporating on slower setting.  If the mixture becomes too thick stop and mix with a wooden spoon by hand.
Add fruit and nuts and mix by hand.  If dough is too soft chill for 1 hr.
Divide dough evenly in half.  Roll out each half on a lightly floured surface into a log shape approx. 3" x 12".  Use your hand or a ruler to push the sides straight. Flatten the top slightly with your hand.
Place each log 3-4" apart on a parchment or silpat lined baking sheet. Bake in a preheated 375F oven for 25-30min until slightly golden.
Remove from oven cool for only 5 min (enough for you to handle) and place on a cutting board.  
Using a serrated bread knife cut biscotti on a 45 degree angle 1/2" - 3/4" thick slices. Making approx. 15-20 cookies per log.  Place on the same baking sheet cut side up and bake again for 10 more minutes to a golden colour.  Allow to cool completely.
Topping: chop chocolate and microwave for 90 sec. stir to melt. 
Dip cookie ends into chocolate and dry on parchment lined sheet.

This recipe is dedicated to Food Bloggers of Canada


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