Apricot and Coconut Biscotti (GF-optional)

I got in a cookie mood.  Well, I was in a generally snacky mood and was torn between cookies and muffins.  I finally opted for biscotti, then decided to use the Bob's GF flour to see how it performed.

When copying a recipe by hand for easy access, make sure you can read your own writing.  I thought the first temperature was 375º, which seemed awfully high for 30 minutes, but *shrug*.  These came out darker than they were supposed to, but were fine inside.

The main difference I found with using the GF flour was that the cut sides of the cookies stayed moist on the second bake, drying out only upon cooling.  I also had a harder time getting the consistency I wanted out of the batter, and accidentally made them too moist to start.

What I did achieve was the taste I wanted.  Basic drop cookie flavor, with bursts of apricot and/or coconut.  They don't fall apart too easily when dunked, which is what I was mostly concerned about in using the GF flour.  You would not have to worry about that at all with normal AP flour.

*1 C AP or Bob's 1-1 GF flour

1/2 C sugar

2 tsp baking powder (can make it 1 Tb for GF)

1/4 tsp baking soda

1 egg

1/2 tsp almond extract or *1 Tb amaretto liqueur

*1/3 C dried apricots, diced

*1/4 C shredded coconut

2 milk or water, or as needed for consistency

1.  Preheat oven to 325º.  Line a baking sheet with parchment or a Silpat.

2.  Sift together flour, sugar, baking powder, and baking soda in a bowl.

3.  Beat together egg and extract or liqueur.

4.  Stir wet ingredients into dry until evenly mixed.  It's ok if it's still dry and crumbly.  Stir in diced apricots and shredded coconut until evenly distributed.

5.  If necessary, add milk or water a tablespoon at a time until cookie dough holds together but is not runny.  Mine got a bit runny, so less than that.

6.  Pour dough onto prepared baking sheet.  Shape into a 9" x 3" x 1" high loaf.  Mine did not want to shape because it was too wet.  Don't do that.  Quickly put it in the oven and bake for 30 minutes.

7.  Remove pan from oven and turn the oven down to 275º.  Wait a few minutes, then transfer to a cutting board.  Slice the giant cookie mound into roughly 12 1/2" wide slices.  Place back onto the cookie sheet with at least 1/2" between the slices.

8.  Return the pan to the cooler oven and bake another 20 minutes.  The cookies might not feel completely dry, but should firm up later.  Remove to a cooling rack and let rest until room temperature before storing. Can be kept airtight at room temperature for up to a week, or frozen for longer storage.

Makes about 12

Difficulty rating  :)