Crisp and warmly flavored, these biscotti will entrance all who nibble on
them. Makes 18.
2½ cups flour
1½ teaspoons baking powder
¼ teaspoon salt
2 pieces candied ginger
1 cup sugar
¼ cup butter
1 teaspoon vanilla
2 teaspoons orange zest, finely chopped
3 large eggs
1 cup slivered almonds, toasted and crushed
¾ cup apricots, chopped and soaked in ½ cup Pete¬s Wicked Ale
Melted bitter chocolate (optional)
1. Stir flour, baking powder and salt together. Set aside.
2. In a food processor, puree candied ginger and sugar until very fragrant.
3. In a mixer, beat the butter and ginger sugar until fluffy. Stir in vanilla
and orange zest. Add eggs and continue beating for 2 minutes.
4. Stir in the flour, beating until smooth. Stir in soaked apricots and
almonds. Wrap and chill. Form the dough into a rectangle and press the dough
into a form, or shape into a 5×9-inch log.
5. Slice ½-inch thick. Place on baking sheet and bake at 300 degrees for
35-40 minutes or until dry. Cool and sip one side of the biscotti in
chocolate.