Almond & Apricot Biscotti

Serves 24

  • 2 cups plain flour
    1½ teaspoons baking powder
    1 cup raw almonds
    ½ cup chopped dried apricots
    ¾ cup caster sugar
    3 eggs
    1½ tablespoons finely grated orange rind

1. Preheat oven to 160oC. Line a baking tray with baking paper.
2. Sift flour and baking powder into a large bowl.  Add almonds and apricots and stir to combine.
3. Place caster sugar, eggs and orange rind in a separate bowl and whisk well. Add to flour mixture and mix to form a dough. Turn onto a lightly floured board and knead lightly
4. Shape dough into a 30cm long log. Place on prepared tray. Slightly flatten top of log. 
5. Bake 30 minutes or until golden brown. Cool for 30 minutes. Reduce oven temperature to 140oC.
6. Line 2 oven trays with baking paper. Using a serrated knife, cut log into 5mm thick slices. Place on prepared trays and bake 15 minutes or until hard. Swap tray positions halfway through baking time. Cool biscotti and store in an airtight container.