Crisp, golden and packed with flavour, these almond, apricot, ginger and fig biscotti strike the perfect balance between sweet, nutty and warmly spiced. Studded with chewy dried fruit and crunchy almonds, each slice delivers a satisfying bite that’s made for dunking into coffee or tea. Whether you’re baking for a weekend treat or stocking up your biscuit tin, this twice-baked classic is as elegant as it is irresistible.
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!
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Also See: Pressed flower sugar cookies
Sjaan is a food stylist and recipe developer for Food & Home. She aims to create mouth-watering images and exciting How To videos on our Instagram, hoping to inspire people to try new recipes and have fun in the kitchen.
