Apricot and almond biscotti

Lovely with coffee on a winter’s evening.

250 g castor sugar
2 large eggs
5 ml orange blossom water (optional)
250 g white flour
5 ml bicarbonate of soda
pinch of salt
115 g whole unblanched almonds
225 g dried apricots, coarsley chopped
1 egg yolk mixed with 30 ml milk for glaze

Line two baking sheets with greased wax paper.
Beat the sugar, eggs and orange blossom water together until a creamy mousse is formed, about 3 to 4 minutes with an electric hand beater.
Sift the flour, bicarbonate of soda and salt together and gently fold into the sugar mixture.
Fold in the nuts and apricots to form a sticky dough.
Shape the dough into 2, 3 or 4 oblong rolls of 7,5 x 12 cm each and place them on the baking sheets.
Brush with the glaze and sift a little castor sugar on top.
Bake in a preheated 150 °C oven for 30 to 35 minutes or until slightly risen and golden brown.
Remove from the oven and reduce the oven temperature.
Leave the biscotti rolls until they are cool to the touch – do not allow the rolls to cool completely otherwise they will be difficult to cut.
Carefully turn the biscotti rolls over and remove the wax paper.
Cut the rolls diagonally into 1 cm thick slices.
Arrange the biscuits on a baking tray and return to the oven for 20 to 25 minutes to dry out.
Turn halfway through the baking time.
Cool completely and serve.


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