Ginger Apricot Biscotti

Ingredients:

3-1/2 cups unbleached all-purpose flour

2 tsp baking powder

1/4 tsp powdered ginger

1/4 cup + 1 Tbsp. demerara sugar

1/4 tsp fine sea salt or kosher salt

3 Tbsp. unsalted butter, chilled

1/3 cup chopped crystallized ginger

1/4 cup chopped dried apricots

1/4 cup chopped dried cranberries

1/2 medium apple, peeled, cored and chopped

3 eggs

2/3 cup heavy cream

Preheat the oven to 425°F.

Combine the flour, baking powder, powdered ginger, sugar and salt in a bowl. Cut the chilled butter into the flour and sugar mixture (or pulse in a food processor). Add the chopped crystallized ginger, dried fruits and apple to the flour-sugar mixture.

In another bowl, beat the eggs and cream together, and add to the dried ingredients. Mix quickly, until the dough comes together. Transfer the dough to a piece of parchment paper, pat out to an 8-by-10 inch rectangle that's 3/4-inch thick.

Cut into 2-1/2 inch squares. Bake on a baking sheet lined with a Silpat (silicone liner) or parchment paper for 12-15 minutes, or until lightly browned.

Recipe and photo from theperfectpantry.com