You never know what will draw you into a recipe. A picture? An ingredient? Sometimes it’s a word; any recipe with the word “caramelized” in it gets me. Or it can be a phrase, as in the line that grabbed me several years ago when I spotted this recipe in Sunset magazine and made it part of our regular cookie repertoire: “These biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds.”
I got out a bowl and got to work.
1 3/4 cups flour
1 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons unsalted butter, melted and cooled
1/2 teaspoon vanilla
3/4 cup diced dried apricots
2/3 cup slivered almonds
4 ounces chopped bittersweet chocolate
Preheat oven to 350° and line a large baking sheet with parchment paper.
In a food processor, pulse flour, sugar, baking powder, and salt 5 to 6 times to blend.
In a small bowl, whisk together melted butter, vanilla, and eggs; add to flour mixture and pulse 10 to 12 times to form a dough.
Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.
Put dough on baking sheet and form into two 12-in.-long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25 to 30 minutes.
Remove loaves from oven and reduce temperature to 325°. Let loaves cool 5 minutes, then cut on the diagonal into 1/2- to 3/4-in.-thick slices. Arrange slices flat on baking sheet and bake until lightly browned, 10 to 15 minutes. Cool completely on racks.