Biscotti with apricots and pine nuts
Portion : 20 to 24 biscotti
Preparation time : 20 minutes
Cooking time : 30 to 35 minutes
560 ml (2 1/4 cups) flour
2 ml (1/2 teaspoon) baking powder
2 ml (1/2 teaspoon) baking soda
Pinch of salt
15 ml (1 tablespoon) anise or lavender seeds
190 ml (3/4 cup) sugar
60 ml (1/4 cup) extra virgin olive oil
30 ml (2 tablespoons) orange blossom water
30 ml (2 tablespoons) honey
Zest of 1 orange
60 ml (1/4 cup) pine nuts, roasted
125 ml (1/2 cup) dried apricots (or other), diced
1 egg yolk
30 ml (2 tablespoons) unrefined sugar
— Preheat oven to 180 ˚C (350 ˚F).
— In a bowl, sift together flour, baking powder, baking soda and salt. Add anise or lavender seeds.
— With an electric mixer, beat sugar and oil. Add eggs one at a time, orange blossom water and honey; mix until smooth.
— Using a wooden spoon, incorporate this mixture to the first one. Add orange zest, pine nuts and apricots. Add a little flour if the dough is too sticky.
— Divide the dough in half and place on a baking sheet lined with parchment paper. Form into slightly flattened logs, about 4 by
8 inches. Brush on the egg yolk and sprinkle with sugar. Bake on the centre rack of the oven for
25 minutes or until golden.
— Cool on wire rack for 15 to
20 minutes. On a cutting board, cut biscotti diagonally into 1/3
to 1/2 inch thick slices. Arrange biscotti on baking sheet and bake until crisp, approximately 5 to
6 minutes on each side or until dry. Cool on wire rack.
FINALE — Biscotti are perfect with Greek coffee or espresso. For a special treat, crumble them coarsely and combine with small berries, maple sugar and mascarpone. Serve in a champagne glass with fresh mint leaves as garnish.