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Almond and Apricot Biscotti

Recipes for Home & Restaurant

by Nadine Lloyd


(Makes 2 small loaves)

  • 2 eggs

  • ⅔ cup caster sugar

  • Zest from 1 orange

  • 2 cups self-raising flour

  • ¼ teaspoon salt

  • 1 cup roasted almonds

  • 7.1oz. ( 200g) dried apricots – diced


Preheat the oven to 356°F (180°C)

Line two baking trays with baking paper and set aside.

In a medium-sized bowl, lightly beat the eggs, sugar, and orange zest together until pale in color.

Sift in the flour, then add the salt, almonds, and apricots.

Fold through to a dough-like consistency.

Place the dough onto a lightly floured surface and knead until smooth.

Roll the dough into two evenly sized logs.

Bake for 20 minutes, or until cooked through.

Cool for 1 hour.

Preheat the oven to 320°F (160°C)

Thinly slice the biscotti.

Evenly spread the slices out on a wire rack.

Place the wire rack over a baking tray.

Place the trays into the oven for 25-35 minutes, or until golden brown and crunchy.

Remove and allow to cool on the wire rack.

Serve with tea or coffee.

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