The traditional cookie revisited not only with nuts but also with pieces of dried apricots that make them even more delicious
If there’s a sweet that feels like home and tradition, it’s definitely biscotti, the perfect cookie to enjoy during a coffee break or with friends and a nice cup of tea. During the Christmas holidays, biscotti are a staple on our tables just like Christmas cookies, find my recipe here and if you want a perfect shortcrust pastry that doesn’t break to make delicious Christmas cookies decorated, I recommend trying my recipe which you can find here.
The traditional recipe only uses nuts or almonds or hazelnuts but, after the success of the orange biscotti, I used dried apricots along with almonds and I must say they are perfect together. Try them too and let me know if you liked them and send me a photo which I will publish on my social media FACEBOOK and INSTAGRAM
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons, Christmas
Ingredients
Making Biscotti is very simple and for a good result, I recommend using quality ingredients. Now let’s start this crunchy adventure.
- 4 cups all-purpose flour
- 4 eggs
- 1 cup sugar
- 7 tbsps butter
- Half packet baking powder
- flavorings (to taste)
- 10 apricots, dried
- 7 oz almonds
Tools
To make biscotti, you won’t need any special tools, just patience and love
Steps
The preparation of biscotti is very simple but before starting, get all the ingredients ready and chop the apricots into pieces
Prepare the dough: Place the flour in a mound on the work surface, add the eggs with the sugar and start mixing, then combine the rest of the ingredients except the almonds and apricots, knead well to form a nice dough, let it rest in the refrigerator for at least 30 minutes.
Prepare and bake the biscotti: After resting, roll out the dough a bit and place the almonds and apricots in the center, fold everything over and knead again. Now form long logs, with this quantity, you’ll get two, place them on a baking sheet lined with parchment paper and bake at 350°F for about 20 minutes, but adjust with your oven, they should be golden.
Second baking: The double baking is the secret. Do not rush, the first baking is just to cook the dough and after cutting them, proceed with the second baking. The second baking gives them the right soft and crunchy consistency, so after baking the logs, let them cool a bit, then with a smooth blade knife, start cutting them diagonally into slices about 1 cm thick. Put them back on the tray and bake again for about 10 minutes. They should be nicely golden but not hard. Let them cool completely before enjoying.
Laura’s Tips
The butter should be soft but not melted and use ingredients at room temperature
