Alive and Cooking

Apricot and Almond Biscotti

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250g melted unsalted butter
3 eggs
¼ cup of milk
3 drops vanilla extract
½ grated lemon rind
3 ½-4 cups self raising flour
1 cup caster sugar
½ cup flaked almonds
½ cup dried apricots, chopped
Icing sugar for dusting


Whisk together the milk, butter, eggs and vanilla until all combined.
In a separate bowl combine the 3½ cups flour, sugar, almonds lemon zest and apricots, then form a well in the middle, pour in the egg and milk mixture and mix into a dough. If the dough is still very wet, combine with the remaining flour.

Flour the bench, cut the dough into four, then roll each piece into a log.

Place onto 2 lined baking trays. Bake at 160°C for 15-20 minutes.

Cool biscotti logs for 10 minutes, dust over with the icing sugar and cut into biscotti sizes.

Apricot and Almond Biscotti