Apricot biscotti with chocolate icing

Name: Apricot biscotti with chocolate icing
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 125 g dried apricots; 100 g + 100 g dark chocolate; 280 g Flour; 1 TEASPOON Baking Powder; 1⁄2 Tsp Cinnamon; 1⁄4 Tsp Salt; 60 g soft butter; 175 g Sugar; 1 package Vanillin sugar; 2 Eggs (Gr. M); 100 g Almond slivers; 7-10 Tbsp Flour; baking paper

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 50

125 g dried apricots
100 g + 100 g dark chocolate
280 g Flour
1 TEASPOON Baking Powder
1⁄2 Tsp Cinnamon
1⁄4 Tsp Salt
60 g soft butter
175 g Sugar
1 package Vanillin sugar
2 Eggs (Gr. M)
100 g Almond slivers
7-10 Tbsp Flour
baking paper

Directions

1
Cut the apricots into small cubes. Roughly chop 100 g chocolate. Mix flour, baking powder, cinnamon and salt. Cream butter, sugar and vanilla sugar with the whisk of the mixer. Stir in eggs one after the other.
2
Add the flour mixture and stir in briefly with a wooden spoon. Add the apricots, almonds and chopped chocolate.
3
Divide the dough into 2 portions and form into loaves (approx. 25 cm long; approx. 8 cm wide) with floured hands side by side on a baking tray lined with baking paper.
4
Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer) for approx. 25 minutes. Take the baking tray out of the oven and let the loaves cool down for about 20 minutes. Switch the temperature down (electric oven: 175 °C/circulating air: 160 °C/gas: see manufacturer).
5
manufacturer). It is best to cut loaves with a saw knife into slices of approx. 1 1⁄2 cm thick. Spread the biscotti on two baking trays lined with baking paper. Bake one after the other for about 20 minutes, turning after about 10 minutes.
6
Break 100 g chocolate into pieces and melt in a hot water bath. Decorate biscotti with it.