If we are what we eat, well, then, I must be awfully sweet 🙂 

Oh, oh, oh, did you know that the word Biscotti is the plural form of the word Biscotto? Mind blown! Well, for me at least 🙂 I love learning something new everyday 😉 

These Apricot and Almond Biscotti (See what I did there? Plural!), are so deliciously good on its own but are perfectly divine with a cup of your favourite blend of coffee or tea 🙂 So, what are we waiting for? Let’s get baking!

ingredients (Makes 24 Biscotti)

  • 1/4 cup olive oil
  • 3/4 cup sugar
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried apricot (roughly chopped)
  • 1 cup almond (roughly chopped)

Method

  1. Preheat oven to 350F
  2. In a large bowl, mix together oil and sugar until well blended
  3. Mix in the vanilla and almond extracts, then beat in the eggs
  4. Combine flour, salt, and baking powder; gradually stir into egg mixture
  5. Mix in apricot and almond 
  6. Form dough into a log on a lined baking pan (Dough may be sticky; wet hands with cool water to handle dough more easily)
  7. Bake for 25 minutes in the preheated oven, or until lightly brown
  8. Remove from oven, and set aside to cool 
  9. Reduce oven heat to 275F
  10. Cut cooled log on diagonal into 3/4 inch thick slices. Lay cookies on its sides on lined baking pan

Bake approximately 10-12 minutes, or until dry; cool completely

Drizzle on with melted chocolate if desired

It’s a wrap! In every sense of the phrase 🙂 Enjoy!

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