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karenbarnaby.com / Trevor's Dried Apricot, Ginger, |
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Trevor developed this recipe for a dessert wine competition. All of the kitchen got involved, making suggestions and tasting. Alas, his recipe did not win, but it was a winner as far as the kitchen was concerned. Makes about 30 biscotti
3 cups
all purpose flour
720 ml
1 cup
granulated sugar
24 ml
1 tsp.
salt
5 ml
1 1/2 tsp.
coarsely ground black pepper
7.5 ml
2 1/2 tsp.
baking powder
12.5 ml
1 Tbsp.
fresh ginger, grated
6 oz.
unsalted butter, chilled and cut into 1/2-inch cubes
180 ml
1 cup
whole almonds, roasted
240 ml
2
eggs
2
2 Tbsp.
sweet dessert wine
30 ml
3/4 cup
dried apricots, julienned
180 ml
Combine the four, sugar, salt, pepper, baking powder
and ginger in the workbowl of a food processor. Pulse a few times to combine
the ingredients.
Scatter the butter over the top of the flour mixture and pulse until a
fine meal forms. Add the almonds and pulse a few times to chop them coarsely.
Beat the eggs and dessert wine together. Add the apricots and the flour-butter
mixture. Mix only until combined.
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment
paper. Divide the dough in two. Shape far apart on the baking sheets into
logs that are 3" across. Refrigerate for 1/2 hour.
Bake for 20-30 minutes until golden brown. Remove from the oven and cool
completely. Slice on a deep diagonal into 1 1/2-inch slices. Return to
the baking sheet without the slices touching and bake for 10 minutes longer.
Remove from the baking sheet and cool on wire racks. Store in an airtight
tin.
From Pacific Passions, © 1995 Karen Barnaby, Whitecap Books