Apricot biscotti with chocolate icing

Name: Apricot biscotti with chocolate icing
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 50
Ingredients: 125 g dried apricots; 280 g Flour; 1 TEASPOON Baking Powder; 1/4 TEASPOON Salt; 1/2 TEASPOON Cinnamon; 200 g Dark chocolate; 60 g soft butter; 175 g Sugar; 1 package Vanillin sugar; 2 Eggs (size M); 100 g Almond slivers; 7-10 Tbsp Flour; baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
very easy

RATING

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Servings: 50

125 g dried apricots
280 g Flour
1 TEASPOON Baking Powder
1/4 TEASPOON Salt
1/2 TEASPOON Cinnamon
200 g Dark chocolate
60 g soft butter
175 g Sugar
1 package Vanillin sugar
2 Eggs (size M)
100 g Almond slivers
7-10 Tbsp Flour
baking paper

Directions

1
Cut the apricots into small cubes. Mix flour, baking powder, salt and cinnamon. Chop 100 g chocolate
2
Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Stir in the eggs one after the other. Add flour mixture and stir in with a wooden spoon. Fold in apricots, almonds and chopped chocolate
3
Cut the dough in half. With floured hands, shape the dough halves next to each other on a baking tray lined with baking paper to form loaves approx. 25 cm long and approx. 8 cm wide
4
Bake in a preheated oven (fan oven: 175 °C) for approx. 25 minutes. Remove from the oven and allow to cool for approx. 20 minutes. Reduce oven temperature (fan oven: 160 °C). Cut the biscuit loaves with a saw knife into approx. 1 1/2 cm thick slices. Spread the cookie slices on 2 baking trays lined with baking paper. Bake one after the other in the oven for about 20 minutes each at the same temperature. Turn the biscuits after about 10 minutes each
5
Chop 100 g chocolate and melt over a warm water bath. Decorate biscuits with it
6
Preparation time approx. 1 hour 50 minutes. waiting time approx. 20 minutes