For those of you who have been watching the Great British Bake Off, you may remember the Millionaires shortbread Jenga puzzle created by Frances. Well, I had to get in on that! Also, jenga-stacking biscotti is far more difficult – I think I need some practice to make mine as neat as hers! Here is the result then – Jenga biscotti flavoured with apricots, almonds and white chocolate.
All of us have a favourite combination, one that we will return to time after time. Mine is the combination of apricots and almonds. My favourite treats used to be the apricot and almond crunchies from Thorntons (until they stopped making them – if anyone from Thorntons is reading this please bring them back!). Having both of the ingredients in my cupboard I knew therefore that part of my baking for his week would include this combination. I also wanted to try adding white chocolate to the mix, having seen many other recipes that have combined these ingredients (apparently) successfully.
However, whilst there are many different recipes around, none of them matched exactly to what I wanted. Layer cakes were out – when there are only two of you it becomes a little two much, and having made three different sets of cupcakes over the weeks, that idea was less popular as well (apparently you can have cupcake overkill – who knew?)
Then it hit me. Biscotti. Perfect. They can be drunk with my tea, and be taken to work as a quick (albeit unhealthy) breakfast if needed. It was 7.36 in the evening, however Max wasn’t going to be home for a long time, so baking took over! This recipe creates a softer, more chewy biscotti, described by Max as being a cross between a scone and a shortbread, however if you wish it to be more traditionally crispy then by all means bake it for longer.
This recipe is taken from here
Apricot and Almond Biscotti
- 1/2 cup butter/margarine
- 1-1/2 cups caster sugar
- 2 eggs
- 3 squares white chocolate, melted
- 1/4 cup orange juice
- 1 tsp. almond extract
- 3-1/4 cups flour
- 2-1/2 tsp baking powder
- 1 tsp. salt
- 3/4 cup coarsely chopped toasted whole almonds
- 3/4 cup coarsely chopped dried apricots
- 1/2 cup chopped white chocolate
Preheat the oven to 350ºF. Beat margarine and sugar in large bowl with mixer until light and fluffy. Mix in eggs, chocolate, orange juice and almond extract. Add the flour, baking powder and salt and mix well. Stir in the almonds, white chocolate and dried apricots. Shape the dough into 2 logs and place on a baking tray. Bake for 30 minutes until golden brown. Remove fom the oven and leave to cool for 10 minutes before placing on a chopping board and cutting each log into 16 slices. Place these slices flat on a baking sheet and bake for another 20 minutes, turning halfway through.
Remove from the oven, leave to cool completely before enjoying with a large cup of coffee.