The Best Biscotti - Apricot and White Chocolate (Interchangeable |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Fot this from Nigella Feast and keep changing it depending what mood I'm in. So far I've made apricot and white chocolate, and black cherry and cocoa. Well fit with your brew in the morning. For the black cherry and cocoa, I left out the chocolate chips replaced apricots with dried cherries and replaced 1 tablespoon of flour with cocoa. Ingredients:
1 egg |
100 g sugar |
1 teaspoon vanilla essence |
125 g plain flour |
1 teaspoon baking powder |
1 pinch salt |
75 g white chocolate chips |
75 g dried apricots, chopped |
Directions:
1. Preheat oven to gas mark 4.
2. Whisk the egg and sugar in a clean bowl until mouse like and leaving ribbons when you pull the whisk out. This may take a 5 minutes, so hang in their (use an electric whisk so your arm doesn't fall off). Once the mouse is made, beat in the vanilla
3. Sieve the flour, baking powder, and salt and fold this gently into the mousse until well combined.
4. Gently fold in apricots and white chocolate
5. Mould this squishy dough into a long sausage shape either by flouring a work surface and getting sticky shaping it, or by carefully spooning onto a baking sheet lined with greaseproof paper. I prefer the latter as I don't like to waste biscuit mix!
6. Once on the baking sheet on the paper, sprinkle lightly with a little flour and put in the oven for 25 minutes.
7. Take out after 25 minutes. Let cool for 5 minutes and cut into diagonal wedges approx 1cm wide. Put this back into the oven for another 10 minutes.
8. Take out oven let harden for 5-10 minutes and put in airtight container.
9. Mess about with recipe so that you can have different flavours.
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