Name: Almond, Apricot, Ginger and Fig Biscotti
Prep time: 30 min
Total time: 2 h 30 min
Yield: 6
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

We wanted to create a fruity biscotti with a note of nuttiness. This take on a Yotam Ottolenghi biscuit is delicious and will have everyone raiding the cookie jar, so get good at hiding it! You will need preserved ginger and dried figs to make this recipe.

Almond, Apricot, Ginger and Fig Biscotti

HANDS-ON TIME 30 min | TOTAL TIME 2 hrs 30 mins | SERVES 6 | VEGETARIAN

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

METHOD

For the biscotti

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!

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!

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