Italian Apricot Almond Biscotti Recipe - Tozzetti
These twice-baked Apricot Almond Biscotti, also known as Tozzetti, are brimming with sweet apricots and crunchy almonds. Surprisingly easy to make with bakery-grade results, they're your ticket to an authentic Italian treat.
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Servings: 25 Biscuits
Calories: 95kcal
Ingredients
- 140 g Ready to Eat Dried Apricots
- 70 g Whole Almonds, Toasted
- 250 g Plain Flour
- 1 tsp Baking Powder
- 1 tsp Ground Cinnamon
- 150 g Caster Sugar
- 2 Eggs
- 1 tsp Vanilla Extract
Instructions
- Preheat your oven to 170°C (340°F).
- Cut the ready-to-eat dried apricots into small pieces and set them aside.
- Coarsely chop the whole almonds into small chunks and set them aside. If they aren't already toasted you can place them onto a baking sheet and toast in the oven for a few minutes until they brown slightly.
- In a large bowl, sift the plain flour, baking powder, and ground cinnamon.
- Add the chopped apricots, almonds, and caster sugar to the flour mixture. Mix everything thoroughly.
- Beat the eggs with the vanilla extract and add to the dry ingredients. Mix until a soft dough forms, being careful not to overmix. If the mixture feels too wet, you can add a little more flour.
- Place the dough on a lightly floured surface and knead it for 2-3 minutes until it becomes smooth.
- Divide the dough into two pieces. Roll them into log shapes with a diameter of about 4cm.
- Place the logs onto a baking tray lined with parchment paper, ensuring there's some space between them to allow them to rise.
- Bake the biscotti logs in the preheated oven for 20-25 minutes, or until they are lightly browned.
- Remove the biscotti from the oven and allow them to cool on the tray for 15 minutes.
- Gently lift the biscotti onto a chopping board. Using a serrated knife, cut the logs into slices about 1cm thick.
- Lay a fresh sheet of parchment paper on the baking tray. Place slices on it with the cut side down, leaving space between each one. Return the tray to the oven and bake for another 5 minutes.
- Remove the tray from the oven, turn each biscuit over onto the other side, and bake for a further 5 minutes.
- Finally, remove the tray from the oven and allow the biscuits to cool for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
- Uniform Chopping: Chop apricots and almonds evenly for even distribution in dough.
- Sift Dry Ingredients: Combine flour, baking powder, and cinnamon for a lighter biscotti texture.
- Avoid Overmixing: Mix wet and dry ingredients just enough for desired texture.
- Kneading the Dough: Knead for smoothness to maintain shape during baking.
- Cooling Time: Let biscotti logs cool for 15 mins before slicing for easier handling.
- Even Slices: Aim for uniform width to ensure consistent baking.
- Second Bake Timing: Watch closely for golden brown color without over-baking; monitor timing carefully.
Nutrition Estimate
Calories: 95kcal | Carbohydrates: 18g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 13mg | Sodium: 23mg | Potassium: 102mg | Fiber: 1g | Sugar: 9g | Vitamin A: 221IU | Vitamin C: 0.1mg | Calcium: 24mg | Iron: 1mg