Top treats for TEATIME
WOMAN'S WEEKLY|June 28, 2022
Bake any of these delicious recipes, then make a cuppa, put your feet up and enjoy!
JESSICA RANSOM
Top treats for TEATIME

RYE AND APRICOT BISCOTTI

Designed for dunking, biscotti are just as good on their own as they are with a hot drink. This recipe uses rye flour for a darker result and deeper flavour.

PER SERVING 200 cals, 7g fat, 2g sat fat, 26g carbs

MAKES 20

150g (5oz) whole, skin-on almonds

175g (6oz) caster sugar

2 eggs

Zest of 2 oranges

250g (9oz) rye flour

½tsp salt

½tsp baking powder

200g (7oz) dried apricots, roughly chopped

150g (5oz) dark or white chocolate (optional)

1 Line the base of a 20x30cm (8x12in) tin with baking paper and heat the oven to 180C/Gas 4. Spread the almonds out and roast in the oven for 10-15 mins until they have darkened slightly and are lightly fragrant. Remove from the oven and set aside to cool.

2 Place the caster sugar and eggs into a large bowl and whisk for 4-5 mins until the mixture is very pale and has doubled in volume. Stir through the orange zest.

3 Separately, mix together the flour, salt and baking powder. Sieve this over the egg mixture, then gently fold through. Add the almonds and apricots, mix, then turn the mixture onto a floured surface and use your hands to bring it into a dough.

4 Split the dough into two, then roll each into an even cylinder measuring approximately 5x30cm (2x12in). Transfer into the baking tin and bake for 25-30 mins until the dough has risen and cracks have formed on the surface.

5 Remove from the oven and set aside to cool for 30 mins.

Diese Geschichte stammt aus der June 28, 2022-Ausgabe von WOMAN'S WEEKLY.

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Diese Geschichte stammt aus der June 28, 2022-Ausgabe von WOMAN'S WEEKLY.

Starten Sie Ihre 7-tägige kostenlose Testversion von Magzter GOLD, um auf Tausende kuratierte Premium-Storys sowie über 8.000 Zeitschriften und Zeitungen zuzugreifen.