Apricot & Almond Biscotti

Apricot and Almond Biscotti are perfect with a cup of coffee (or tea) at any time of day or year. Biscotti have that perfect crunch that taste even better a day or two later if you can hold out that long.


250 g Plain Flour
250 g Golden Caster Sugar
1.5 Tbsp Baking Powder
3 Medium Eggs, lightly beaten
50 g dried Strawberries
100 g dried Apricots, chopped
50 g Medjool Dates, chopped
75 g Pistachio Nuts
50 g whole Blanched Almonds
50 g shelled Hazelnuts
Finely grated zest of 2 Lemons, or 1 Orange


Preheat the oven to 18-0 degrees C
Mix the Flour, Sugar and Baking Powder in a large bowl
Add half of the beaten Eggs and mix well
Add half of the remaining beaten Egg and mix well again
Now add the remaining Egg a little at a time, mixing until the dough takes shape but is not too wet.
You may not need all of the Egg
Add the Fruit, Nuts and zest and mix well
Divide the dough into 6
Roll each into a sausage shape about 2,5 cm in diameter
Wetting your hands in cold water when rolling helps to prevent the dough sticking
Place at least 6 cm apart on a baking parchment on a baking try
Lightly flatten each sausage and bake until golden brown, about 20-25 minutes
Remove from the oven and allow to cool for 10 minutes to firm up
Reduce the temperature of the oven to 140 degrees C
With a serrated knife, cut the Biscotti on an angle into 5 mm slices
Lay these on a baking tray
Return to the oven and cook for a further 10-12 minutes
Turn the Biscotti over and cook until they are golden brown, a further 10-12 minutes
Remove from the oven and cool on wire racks
Store in air tight containers if you can resist the temptation