Low sugar baking: Almond and apricot biscotti

Makes 12

40g unrefined brown sugar and stevia blend
175g self-raising flour
2 medium eggs, beaten
Few drops almond essence
50g dried apricots, cut into small pieces
50g whole almonds, roasted and roughly chopped

Method

1 Preheat the oven to 180˚C/160˚C fan/gas mark 4 and line a baking tray with baking parchment.

2 Put all the ingredients into a bowl and stir together until it makes a stiff dough.

3 Dust a work surface with a little flour, and knead and shape the dough into a long, flat sausage. Transfer to the baking sheet and bake in the oven for 20-25 mins, or until it feels firm when pressed.

4 Remove from the oven, leave to cool for 10 minutes, then slice into 12 slices. Arrange the slices on the baking tray and bake for a further 5-10 minutes, turning halfway. Leave to cool and harden before serving.

Summary

Recipe Name

Low sugar baking: Almond and apricot biscotti

Author Name

Kim Morphew

Published On

2015-01-09

Preparation Time

0H15M

Cook Time

0H45M

Total Time

1H0M