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–+ servings

Apricot ,Almond Biscotti.

A type of Italian crispy cookies which are twice baked.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10
Course: Dessert, Snack
Cuisine: Italian
Ingredients Method

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.

Method
 

  1. Preheat oven to 350 f.
  2. Line a big baking tray /Cookie tray with Parchment paper.
  3. Sift the flour and baking powder .
  4. Add the sugar.Mix it well.
  5. Add the Almonds and Apricots.
  6. Beat the eggs properly with a whisk.
  7. Add the orange juice and vanilla extract to it .
  8. Mix it with the flour.
  9. On a clean surface ,mix it nicely to form a log like shape.
  10. Now is the time to use our reserved flour.
  11. You can use all the reserved flour depending on your need.
  12. dough wont be very firm . Make a log out of it . It should be 4 inch wide .
  13. Bake it in the middle rack for 10 minutes and top rack for 10 more minutes.
  14. Time can vary depending on your oven size and strength.Look for the light colour .
  15. After removing leave it on the counter for 5-7 minutes.
  16. Cut it diagonally with a sharp bread knife .
  17. Biscuits should be ½ inch in thickness.
  18. Bake biscuits again for 8-10 minutes till they look golden on 350 f.
  19. Remove it from the oven and cool it on a wire rack.
  20. Your Biscottis are ready to munch.
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