Almond and Apricot Biscotti


This is another Weight Watchers recipe and I have to say these biscotti are delicious and taste very authentic – the original recipe uses pistachios but I prefer to use almonds as that is what was in the biscotti that we bought when we were in Tuscany last year. If you follow the recipe it will make 48 biscotti and each one is 72 cals – however I find these a bit small, and prefer to divide the dough into 2 rather than 4 – see what works for you!

200g caster sugar
100g whole almonds roughly chopped
100g dried apricots roughly chopped
zest of 1 orange, juice of 1/2 orange
1 tsp baking powder
250g plain flour
2 eggs, beaten
1 tbsp milk

You will need 2 large greased baking trays.

Preheat the oven to 170 (fan), 190 or gas mark 5.
Reserve 2 tsp caster sugar and put the rest in a bowl with the almonds, apricots, zest, baking powder and all but 2 tbsp of the flour and mix.
Add the egg and juice and mix into a soft dough.
Sprinkle the reserved flour onto a work surface and divide the dough into 4 (or 2 for large biscotti).
Roll a quarter (or half) the dough in the flour and shape into a sausage about 24 cm long. Repeat to make 4 (or 2) in total.
Place 2 sausages (or 1) on each baking tray.
Brush all over with milk and sprinkle with the reserved sugar.
Bake in the oven for 15-20 mins until lightly golden.
Remove from the oven and reduce the temp to 130 (fan), 150 or gas mark 2.
When the biscotti is cool enough to handle (about 5 mins), cut each one with a serrated knife into 12 slices about 1cm thick.
Return to the trays (clean and re-grease if necessary) and bake for a further 15 mins or until lightly golden.
Remove from the tray once cooled and enjoy with a proper Italian coffee!

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