Food / 09.01.2015

Low sugar baking: Almond and apricot biscotti

By Kim Morphew
These stevia-sweetened biscotti are perfect with a hot cuppa

FREE_iStock_000007303862Medium.jpg apricots


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


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.

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Low sugar baking: Almond and apricot biscotti
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