Apricot & Almond Biscotti

Stop whatever you’re doing and get out all the ingredients below and make these decadent morsels.

I am so not being dramatic guys, this biscotti recipe is so, so good! I’m a huge biscotti fan and never in my life did I think I’d ever make them from scratch, but I did! And they’re so moreish!

I whipped up 2 batches of these and the other half is in my freezer, yes they freeze really well making them readily available whenever the craving strikes.

Ingredients

2 cups of flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

4 tablespoons of butter, room temperature

2 large eggs

1/2 tsp vanilla essence/extract

1 teaspoon almond essence

1/4 teaspoon cinnamon

1/3 cup sliced raw almonds

1/3 cup dried apricots, diced. I used turkish apricots.

2 slabs of chocolate

Method

1. Preheat the oven to 180°. In a bowl, sift in all the dry ingredients.

2. In a seperate bowl, beat together the sugar, butter, eggs, vanilla essence, almond essence, and cinnamon until the mixture is light and creamy.

3. Pour the dry ingredients into the bowl of wet ingredients and stir until a soft dough forms.

4. Add the chopped apricots and sliced almonds to the bowl with the dough, then stir until they are mixed in. Save a few pieces of almond to press into the top of the biscotti.

5. Line a baking sheet with parchment paper. Divide the dough into two equal pieces, then shape each into a flattened log. Place the logs a few centimeters apart on the baking sheet. Press a few pieces of almonds into the top of the dough.

6. Bake the biscotti logs for 35 minutes in the preheated oven, or just until the edges turn golden and the top has a few cracks.

7. Remove the biscotti from the oven, but don’t turn it off. Let the biscotti cool for about five minutes, then carefully transfer them to a cutting board. Use a serrated knife to cut the biscotti, on an angle, into 2-3 centimetre wide slices. Place the slices on back on the baking sheet, cut sides up.

8. Bake the sliced biscotti for about five more minutes, then flip and bake for five minutes on the second side. Allow the biscotti to cool completely before serving or packing in an air-tight container.

9. Dip the cooled biscotti in melted chocolate and sprinkle with crushed almonds.

P.S. these freeze really well so feel free to whip up a double batch and stock up for a yummy treat to dip into your coffee.

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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