I love these biscotti, a kind of dried biscuit that is twice baked and taste wonderful with a hot coffee. They take a little time to make but the result is well worth it.

Almond biscotti


  • 1 cup sugar
  • 2 eggs worth of egg replacer
  • Finely grated rind of one lemon
  • 2 cups plain flour, sifted
  • 1/2 teaspoon baking powder
  • 150grams whole almonds and pistachios
  • 150 grams dried apricots, diced



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Preheat oven to 170°C. Line a large baking tray with baking paper.

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Place sugar, egg replacer and grated lemon rind in a large bowl. Beat with electric beaters until pale and thick.

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Fold in sifted flour, baking powder, nuts  and dried apricots, then use your hands to lightly knead dough on a floured work surface until the dough is smooth.

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Divide the mixture in half. Form 2 long logs about 25cm long x 5cm wide and place on prepared baking tray, leaving space between logs. Bake for 15-20 minutes until the dough is firm to the touch and slightly golden.

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Remove from the oven and set aside to cool for 10 minutes

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Preheat the oven to 140°C.

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Once dough is cool, use a small serrated knife to cut each log on the diagonal in 0.5cm slices.

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Lay slices flat on the baking tray and return to oven for 5-10 minutes, turning once, until completely dried out. Remove from oven and allow to cool completely.


 Store in an airtight container for 2-3 weeks.

Variations:<br /> </i>You can vary the fruit, spices, add cacoa powder, dip or drizzle in chocolate, grate zest of orange or lemon&#8230;the possibilities are endless!