Apricot ,Almond Biscotti.
A type of Italian crispy cookies which are twice baked.
Ingredients
- ½ Cup All purpose flour
- ½ Cup Whole wheat flour
- ½ Cup Cane Sugar (you can use granulate white sugar as well)
- ½ Cup Almonds(you need to use whole almonds)
- ½ Cup Dried Apricot(sliced)
- ⅓ Cup Orange juice.
- 2 Eggs
- 1 Tsp Baking Powder
- 1 Tsp Vanilla Extract
- ½ Cup All purpose flour(keep it in reserve )We will use it later.
- 4 Tbsp Canola oil(if you are making eggless ,then use this instead of eggs)rest of the process will be the same .Dont use if you are making egg ones.
- For eggless Biscotti texture will be little different because Biscotti takes that crispy texture from eggs.
Instructions
- Preheat oven to 350 f.
- Line a big baking tray /Cookie tray with Parchment paper.
- Sift the flour and baking powder .
- Add the sugar.Mix it well.
- Add the Almonds and Apricots.
- Beat the eggs properly with a whisk.
- Add the orange juice and vanilla extract to it .
- Mix it with the flour.
- On a clean surface ,mix it nicely to form a log like shape.
- Now is the time to use our reserved flour.
- You can use all the reserved flour depending on your need.
- dough wont be very firm . Make a log out of it . It should be 4 inch wide .
- Bake it in the middle rack for 10 minutes and top rack for 10 more minutes.
- Time can vary depending on your oven size and strength.Look for the light colour .
- After removing leave it on the counter for 5-7 minutes.
- Cut it diagonally with a sharp bread knife .
- Biscuits should be ½ inch in thickness.
- Bake biscuits again for 8-10 minutes till they look golden on 350 f.
- Remove it from the oven and cool it on a wire rack.
- Your Biscottis are ready to munch.
Tried this recipe?Let us know how it was!