Apricot biscotti with chocolate icing

For 50 pieces
  • 125 g dried apricots
  • 280 g flour
  • 1 TL baking powder
  • 1/4 TL Salt
  • 1/2 TL Cinnamon
  • 200 g Dark chocolate
  • 60 g soft butter
  • 175 g Sugar
  • 1 packet vanilla sugar
  • 2 Eggs (size M)
  • 100 g Almond sticks
  • Flour
  • baking paper
110 minutes
very easy
1.
Cut the apricots into small cubes. Mix the flour, baking powder, salt and cinnamon together. Chop 100 g chocolate
2.
Mix the butter, sugar and vanilla sugar with the whisk of the hand mixer until creamy. Stir in eggs one at a time. Add flour mixture and use a wooden spoonstir in. Fold in apricots, almonds and chopped chocolate
3.
Halve the dough. With floured hands, shape the dough halves side by side on a baking sheet lined with baking paper into loaves approx. 25 cm long and approx. 8 cm wide
4.
In the preheated oven (convection: 175 ° C) Bake for about 25 minutes. Take out of the oven and let cool for about 20 minutes. Reduce the oven temperature (circulating air: 160 ° C). Cut the biscuit loaves into slices approx. 1 1/2 cm thick with a saw knife. Spread the biscuit slices on 2 baking sheets lined with baking paper. Bake one after the other in the oven for about 20 minutes at the same temperature. Turn the biscuits every 10 minutes
5.
Chop 100 g chocolate and melt over a warm water bath. Decorate cookies with it
6.
Preparation time approx. 1 hour 50 minutes. Waiting time approx. 20 minutes
1 piece approx:
  • 70 kcal
  • 290 kJ
  • 1 g protein
  • 4 g fat
  • 7 g carbohydrates

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