This very simple and quick-to-make recipe creates some incredible biscotti. It it baked enough to dip into a hot beverage and still hold together wonderfully. However, it is not so dry that you cannot enjoy it as-is.
Apricot and almond is my current favorite flavor combo, but you can substitute one, or both, for whatever you'd like. It is a perfect gift because the biscotti keeps very well. So, make a double or triple batch and share it with friends or family!
Ingredients (for 24 biscotti)
240g flour
1 1/2 tsp baking powder
1/2 tsp salt
80g coconut oil
120g dairy-free yogurt* (I used an oat milk yogurt)
112g sugar
1 tsp vanilla extract
70g slivered almonds
70g diced dried apricots
*You can substitute the yogurt for a fruit puree like apple sauce. You can also use mashed banana, pumpkin puree, etc. but be aware that the flavor may be effected.
Instructions
1. Preheat the oven to 350ºF. Line a baking tray with parchment.
2. Whisk together the flour, baking powder and salt. Set aside. In a saucepan heat the coconut oil and yogurt on low until the coconut oil is just melted. Take off the heat and stir in the sugar and vanilla until fully combined. Fold in the flour mix, then stir the almonds and apricots, careful not to overmix.
3. Fill a bowl with water and wet your hands. Divide the dough into two portions. Shape each into 18cm-long by 10cm-wide rectangles. Dip your fingers into the water to prevent the dough from sticking.
4. Bake for 40 minutes, then let the biscotti cool for at least 10 minutes before marking 1.5cm slices on the top of the biscotti. Then, using the marks, cut 12 biscotti from each rectangle (you should have 24 in total).
5. Bake for another 25-30 minutes, or until golden brown. Remove from the tray and allow to cool completely before packaging or storing in air tight containers.
recipe adapted from Cook Nourish Bliss
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