Eat Date:
Wine Country Recipes

Rochelle Bilow's Recipes

Apricot-Almond Biscotti  |  Spicy-Sweet Mixed Nuts


Apricot-Almond Biscotti

Recipe by Rochelle Bilow for Finger Lakes Wine County and Finger Lakes Wine Alliance

Pairs with: Finger Lakes Semi-Sweet or Sweet Riesling

I always say there’s no point in eating dinner if you’re not going to indulge in a little dessert afterwards. My favorite treats are subtly sweet, with lots of interesting textures and complementary flavors. This recipe for apricot-almond biscotti fits the bill: crunchy and chewy, with a lingering and memorable finish. It pairs well with a small glass of sweet or semi-sweet Riesling.

1 3/4 cups all-purpose flour

3/4 cup cornmeal

1 teaspoon baking powder

Pinch salt

1 cup granulated sugar

3 large eggs

1 teaspoon almond extract

1/2 cup slivered almonds

1/4 cup dried apricots, chopped

Preheat the oven to 375 degrees. Spread the almonds on a baking tray and bake for 7-8 minutes, until toasted and fragrant. Remove and let cool. Lower the oven temperature to 325 degrees.

In a large mixing bowl, combine the flour, cornmeal, baking powder and salt. Stir together, then set aside.

Crack the eggs in a second large bowl, then add the sugar. Whisk vigorously until the mixture is frothy and light yellow, about 1 minute. Add the almond extract and whisk to combine.

Pour the flour mixture into the egg mixture in two additions, mixing with a spatula to fully saturate the flour with the wet ingredients. Stir in the almonds and apricots.

Line two baking trays with parchment paper and divide the dough into two separate mounds. Place one mound on each tray, then form it into a long log, about 3 inches wide. Dipping your hands in water first will help the process, as the dough will be very sticky.

Bake the logs at 325 degrees for 30-35 minutes, until just lightly golden. Remove from the oven and let cool for 5 minutes. Slice the logs into 1/2” wide cookies, then place them, cut-side down, back on the baking sheet.

Bake for 20 minutes more, flipping each cookie over at 10 minutes. Remove from the oven and let cool before eating.



Spicy-Sweet Mixed Nuts

Recipe by Rochelle Bilow for Finger Lakes Wine Country and Finger Lakes Wine Alliance

Pairs with: Finger Lakes Riesling

Warning: these nuts are addictive. The combination of deeply sweet brown sugar and spicy chili powder will keep you coming back for more, and the addition of fresh thyme brightens the whole mixture, making it a worthy partner for a Finger Lakes Riesling. Make sure to serve these warm.

2 cups mixed walnuts, almonds and cashews

2 tablespoons butter

2 teaspoons fresh thyme, roughly chopped

2 tablespoons light brown sugar

1/2 teaspoon chili powder

1/2 teaspoon sea salt

Preheat the oven to 375 degrees.

Spread the nuts in a single layer on a baking sheet and bake for 7-8 minutes, until toasted and fragrant. Remove from oven and pour in a mixing bowl.

Melt the butter and pour over the nuts. Add the thyme, sugar, chili and sea salt over the mixture and use a spatula to mix everything completely. Serve warm.

Note: Feel free to use any combination of nuts you have on hand, or substitute chili powder for cayenne.