We wanted to create a fruity biscotti with a note of nuttiness.
Crisp, golden and irresistibly moreish – these almond, apricot, ginger and fig biscotti bring together the perfect balance of sweet fruit and warm spice. Each crunchy bite bursts with chewy pieces of dried fig and apricot, balanced by the gentle heat of ginger and the nutty crunch of almonds.
Perfect for dunking into your morning coffee or serving alongside a scoop of vanilla ice cream after dinner, these twice-baked Italian biscuits are as elegant as they are easy to make. A delicious homemade treat that tastes like a little indulgence, any time of day.
You will need preserved ginger and dried figs to make this recipe.
Almond, apricot, ginger and fig biscotti
Ingredients
- 400 grams cake flour
- 1 tsp bicarbonate of soda
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp salt
- 100 butter, cubed
- 220 grams soft dark brown sugar
- 70 ml water
- 100 grams almonds, roughly chopped
- 100 grams dried apricots
- 90 grams dried fig
- 50 grams preserved ginger
Instructions
LINE a baking sheet with baking paper and set aside.
SIFT the flour, bicarb, cinnamon and salt together. Place the butter, sugar and water in a pot over medium to low heat. Cook for 8 minutes or until the sugar has dissolved, then pour into the dry ingredients along with the remaining ingredients.
MIX until you get a soft dough that still keeps shape. Form into a loaf and set in the freezer for 2 hours or until set enough to be sliced into thin wafers.
PREHEAT the oven to 190ºC, bake the biscuits for 10–15 minutes or until golden.
SERVE biscotti with a hot cup of tea or coffee and enjoy!
Notes
Note from the team: have fun experimenting with different biscotti fillings. If you're not a fan of figs, for example, leave them out. You can substitute one of the fruits for chocolate chips, sprinkles, or use a different kind of nut, like pistachios!
