November 12, 2021 By Chef Rodney Alleguede, Goûter
- 220 g all-purpose flour
- 70 g fine almond powder
- 10 g baking powder
- 1 teaspoon salt
- 85 g butter (room temperature)
- 200 g sugar
- 2 large eggs
- 140 g almonds
- 90 g Amarula
- 50 g dried apricot
- 50 g pitted dates
- Chop the apricots, the dates, and the almonds, mix and soak in the Amarula. Leave to rest for at least 1 hour.
- In a bowl mix the flour, almond powder, baking powder, and salt. Stir until well combined and set aside.
- In a bowl mix the butter and sugar using a spatula until creamy. Add the eggs, one at a time making sure they’re well incorporated. Keep mixing until fluffy. Incorporate the flour-almond powder-baking powder-salt mixture one tablespoon at a time. Once evenly combined add the soaked almonds, apricots and dates and the Amarula.
- Flour a work surface, pour the biscotti mix on the table, shaping it like a log (3 inches wide).
- Let it rest in the refrigerator overnight wrapped in plastic wrap.
- The next day preheat the oven to 325 F, then bake for 20 minutes (or until it starts to brown lightly).
- Take out of the oven and let rest for 10 minutes.
- With a bread knife cut the log in slices of roughly 2 cm width.
- Lay on its side on a parchment paper.
- Put back in the oven for another 20 minutes or until golden brown.
- Once fully cooked take out of the oven and allow to cool down.
- Melt some white chocolate and dip the biscotti halfway (optional).
- Suggested pairing with Amarula on the rocks.
Learn more about Chef Rodney Alleguede’s National Cookie Exchange.
Print this page
Stories continue below