Apricot and Almond Biscotti
When we want a taste of Italy, we don’t always book a flight – we just take a bite of this amazing biscotti. The perfect accompaniment for your tea or coffee.
- Cooking time50 min
- Prep time20 min
- Portions 36
- 3 cups (750 mL) all-purpose flour
- 1 cup (250 mL) sugar
- 3/4 tsp. (4 mL) baking soda
- 1/4 tsp. (1 mL) salt
- 1/2 cup (125 mL) dried apricots *, finely chopped
- 1/3 cup (75 mL) slivered almonds, toasted**
- 2 eggs
- 2 egg whites
- 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, melted
- 1 tsp. (5 mL) almond extract
|Energy (kcal)||0 kcal|
|Energy (kJ)||0 kJ|
|Protein (g)||0.0 g|
|Carbohydrate incl. fibre (g)||0.0 g|
|Carbohydrate excl. fibre (g)||0.0 g|
|Sugar (g)||0.0 g|
|Fibre (g)||0.0 g|
|Fat (g)||0.0 g|
|Saturated fat (g)||0.0 g|
|Unsaturated fat (g)||0.0 g|
|Monounsaturated fat (g)||0.0 g|
|Polyunsaturated fat (g)||0.0 g|
|Trans fat (g)||0.0 g|
|Cholesterol (mg)||0 mg|
|Sodium (mg)||0 mg|
|Salt (g)||0.00 g|
|Vitamin A (IU)||0 IU|
|Vitamin C (mg)||0.0 mg|
|Calcium (mg)||0 mg|
|Iron (mg)||0.00 mg|
|Potassium (mg)||0 mg|
- Preheat oven to 350°F (180°C).
- Combine flour, sugar, baking soda, salt, apricots and almonds in large bowl. Make a well in centre of flour mixture; set aside.
- Beat eggs, egg whites, melted Becel® Buttery Taste margarine* and almond extract in small bowl or measuring cup with wire whisk. Add to well in flour mixture and mix until combined.
- Press and shape dough into a ball. Arrange ball on ungreased baking sheet, then shape into 40 cm-long by 2.5 cm-thick log with slightly moist hands. Bake until light golden brown and cracked on top, about 30 minutes. Let stand on baking sheet 10 minutes. Decrease oven temperature to 325°F (160°C).
- Place warm log on cutting board and cut on sharp diagonal 8 mm slices with serrated knife. Arrange, cut side down, on baking sheet. Bake an additional 20 minutes or until pale golden brown. Cool biscotti on baking sheet (biscotti will harden while cooling). Store biscotti in an airtight container.