Continuing the subject of festive biscotti recipes (you probably noticed that I do like biscotti), I’m gonna share with you another version of them. I found this recipe on the Juls Kitchen blog and wanted to try the authentic Tuscan version. The other thing that intrigued me, was that the recipe had no fat at all and also that you fold the dry ingredients into the heavy whipped egg white. As a result, I guess, the biscotti are quite hard, but they are perfect for dipping in dessert wine or coffee. And as any biscuits, they are perfect as gifts especially as they can be kept for a while.
DRIED APRICOT AND WHITE CHOCOLATE BISCOTTI
(Recipe adapted from Juls Kitchen)
2 eggs, whites and yolks separated
200 g of sugar
225 g of all purpose flour
½ teaspoon of baking powder
125 g of dried apricots
80 g of white chocolate chips
- Heat oven to 180C, fan assisted.
- Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue.
- Fold in thoroughly the egg yolks, then fold gently in the flour sifted with the baking powder. Mix in the dried apricots and the white chocolate chips.
- Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 5 cm wide and 30 cm long.
- Bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2 cm thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 – 10 minutes, until toasted.
- You can store them in a tin for several days.