Almond and Apricot Biscotti
Recipes for Home & Restaurant
by Nadine Lloyd
(Makes 2 small loaves)
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.