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5 from 1 vote

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.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Teatime
Cuisine: Italian
Servings: 50 pieces
Author: Susie@Everyday Cooks

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)

Equipment

2 baking sheets
Magic Liner
or
Silicone baking mat
or
Baking parchment

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
    100 g dried apricots
  • Chop the almonds into similar sized pieces, using a very sharp knife
    Chop them in small batches, - about a quarter at a time - to avoid them scattering around the kitchen.
    125 g whole almonds
  • Break the eggs into a small mixing bowl. Add the vanilla essence and mix with a fork
    3 large eggs, 1 teaspoon vanilla extract
  • Weigh all the dry ingredients into a large mixing bowl
    300 g plain/all-purpose flour, 1 teaspoon baking powder, ½ teaspoon salt, 240 g caster 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. (Lightly flour your hands first to reduce sticking.)
  • 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 brown
    You 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.