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.
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