Apricot and Almond Biscotti
Apricot and almond biscotti are perfect with a cup of tea or coffee and they aren't overly sweet. Biscotti are easy to make and will keep for at least a couple of weeks.
Servings: 50 pieces
Ingredients
- 100 g dried apricots
- 125 g whole almonds
- 300 g plain/all-purpose flour
- 1 teaspoon baking powder (5ml)
- ½ teaspoon salt (2.5ml)
- 240 g caster sugar
- 3 large eggs
- 1 teaspoon vanilla extract (5ml)
Instructions
Preparation:
- Line 2 baking sheets with a liner or baking parchment
- Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
- Chop the apricots into manageable pieces. 6 or 8 pieces per apricot, according to the size of the apricots.Easiest with kitchen scissors
- Chop the almonds into similar sized pieces, using a very sharp knifeChop them in small batches, - about a quarter at a time - to avoid them scattering around the kitchen.
- Break the eggs into a small mixing bowl. Add the vanilla essence and mix with the eggs
- Weigh all the dry ingredients into a large mixing bowl (flour, baking powder, salt, sugar)
To make the biscotti:
- Stir the dry ingredients until they are thoroughly mixed. Add the apricots and almonds to the dry ingredients and stir to combine. Add the eggs to the mixture and mix thoroughly. Use a spoon and then your hands
- Divide the dough in two and roll each into a log shape 25cm long by about 5 cm high
- Cook for 25 minutes until light brown. Remove from the oven and leave for 5 minutes to slightly harden.Leave the oven on
- Cut into 1 cm slices and put back on the baking sheet
- Cook for 10 minutes. Turn the biscotti over and cook for 5 more minutes until golden brownYou may need a few extra minutes, especially if you like your biscotti very crunchy
- Turn the biscotti onto a wire cooling rack.
Notes
Biscotti will keep for at least a couple of weeks in an airtight container. They don't need to be refrigerated.