Twice baked Italian cookies are a little extra work than your average cookie but this Cinnamon Apricot Biscotti is so worth it!
Happy New Year!! Are spending the day today recovering from plenty of over indulgence last night? Or are you like me and longed for an early night?
Gone are my partying days.
Since Christmas, I’ve been filling my head with plenty of New Years resolutions and dreaming up lots of new recipes to try out. My list of resolutions was getting long and beginning to get pretty unobtainable unless something magical happened like I no longer needed to sleep ever again or the day was suddenly longer! I needed to occupy my mind with something else…. So, I decided to bake some Biscotti.
When it comes to flavour choices for Biscotti, this list is endless and since I had some dried apricots in my cooking cupboard, I figured what the hey!
Being kept super busy most of the time and squeezing in some happy baking moments whenever I can, I always thought Biscotti would be too much of a faff to make, all that having to bake them twice nonsense! If you haven’t made biscotti before, let me explain the process. Firstly, they are baked as a cookie log, taken out and allowed to cool slightly and then cut and baked again with a single turn during the baking time, see what I mean when I say it didn’t really appeal to me at first?! But honestly, once they’re ready and you take that first crunchy bite you realise that the extra work is worth it. They taste amazing! I will be sure to be trying out some more flavour combinations!
Since they are crunchier than your average cookie, it took the boys a little longer to munch their way through them! Which was a result for me as there were actually some left to enjoy at the end of the day!
Perhaps “bake more biscotti” should be on my long list of resolutions for the new year….
Cinnamon Apricot Biscotti
- 140g Ready to eat apricots
- 275g Plain Flour
- 1 Tsp Baking Powder
- 1 Tsp Cinnamon
- 150g Caster Sugar
- 2 Eggs
- 1/2 Tsp Vanilla Extract
- Measure out the apricots and use scissors to cut them up into small pieces
- Sift the flour, baking powder and cinnamon together in a bowl
- Add the apricots and sugar and mix through
- Add the eggs and vanilla and mix thoroughly to form a dough
- Place the dough on a lightly floured surface and knead for 2-3 minutes until it becomes smooth.
- Divide the dough into two (weighing about 340g each) and roll into a log shape measuring about 4cm across in diameter.
- Place both logs in the oven at 190 oc (170oc fan assisted) for 20-25 minutes until they are lightly browned.
- Remove from the oven and allow to cool for 15 minutes.
- Take a serrated knife and cut the logs into pieces which are 1cm thick.
- Place on ungreased baking paper with the cut side down and bake for 5 minutes.
- Remove from the oven, turn them over onto the other side and bake for a further 5 minutes.
- Remove from the oven and allow to cool completely.