Apricot biscotti with chocolate icing

13 0

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