April 25th, 2024
Recipes
Hazelnut and Apricot Biscotti
Valentina P
- Difficulty
•
- Time 75" plus chilling
A homemade crunchy biscotti recipe filled with hazelnuts, apricots, and orange. Perfect with coffee or almond milk. Vegan option.
How To MakeDiet Type: Classic
Shopping List
- 2 cups all purpose flour (or gluten-free blend)
- 1 cups cane or coconut sugar (Note 1)
- 1 cup whole hazelnuts
- 1 cup dried apricots, chopped
- 3 large eggs
- 1 teaspoon almond extract
- 1 teaspoon orange extract (or 2 teaspoons zest)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 egg, beaten (for the egg wash)
Instructions
- Step 1: Preheat the oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Step 2: Mix together the flour, sugar, cinnamon, and baking powder. In another bowl, whisk the eggs, almond extract, and orange extract. Pour the wet ingredients into the dry ingredients.
- Step 3: Use your hands to work the batter into a dough. Flour your hands periodically to help prevent sticking. It will seem like the batter will not come together, but as you keep kneading it, a dough will form. Add in the hazelnuts and apricots and work them evenly into the dough. Yes, it will seem like a lot. Divide the dough ball into 2 parts.
- Step 4: Lightly flour a cutting board and roll each dough half into a log (about 8 inches long, 2 inches wide, and 3/4 inch tall). Transfer the logs to the lined baking sheet, leaving plenty of space between them. Brush a light layer of the egg wash over the tops and sides of the biscotti.
- Step 5: Bake the biscotti logs for 30 minutes, or until golden and firm. Set on a cooling rack and rest for at least 30 minutes.
- Step 6: After cooling, slice the logs into cookies about 3/4-inch thick. Use a serrated knife for best results (so you can slice through the hazelnuts). Place the slices on their sides on the baking sheet.
- Step 7: Preheat the oven to 300 degrees Fahrenheit. This is the 'twice-baked' part. If you prefer softer biscotti, skip this second bake. Bake the biscotti on their sides for 30 to 45 minutes, depending on how crunchy you like them. Cool.
- Serve: Enjoy. Freezes well.
Recipe Notes
Note 1: To make this a plant-based biscotti, substitute the eggs with 3/4 cup of applesauce. Make a plant-based egg wash by stirring together 2 tablespoons non-dairy milk + 1 tablespoon maple syrup.
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Italian-style grain-free biscotti filled with toasted hazelnuts, dried apricots, and a hint of cinnamon. The tender pieces of apricot are delightful alongside the crunchy nuts. Preparing the homemade biscotti is actually easier to make than you'd expect, and involves a twice-baked cooking process to get the cookie's signature snap. These are perfect alongside a hot cup of coffee or glass of almond milk.
How To MakeDiet Type: Paleo
Shopping List
- 3 1/2 cups almond flour
- 3/4 cup coconut sugar
- 1 1/4 cups whole hazelnuts
- 1 1/4 cups dried apricots, roughly chopped
- 4 medium to large eggs
- 1/4 cup arrowroot starch
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons orange extract
- 2 1/2 teaspoons cinnamon
- 1 1/4 teaspoons baking soda
- 1 egg, beaten (for the egg wash)
- extra flour for forming the dough as needed (coconut flour, cassava, or arrowroot)
Instructions
- Step 1: Preheat the oven to 325°F. Spread the hazelnuts on a baking sheet and toast them in the oven for 8 to 10 minutes, or until fragrant and golden. Keep an eye on them to avoid burning. Transfer the toasted hazelnuts to a bowl to cool.
- Step 2: Turn up the oven to 350°F. Line a large baking sheet with parchment paper.
- Step 3: In a large bowl, mix the almond flour, arrowroot starch, sugar, cinnamon, and baking soda. In another small bowl, whisk the eggs, almond extract, and orange extract.
- Step 4: Add the egg mixture to the flour blend. Use your hands to work the batter into a dough. Flour your hands periodically to help prevent sticking. It will seem like the batter will not come together, but as you keep kneading it, a dough will form. Add in the cooled toasted hazelnuts and chopped apricots. Work them evenly into the dough. Divide the dough ball into 3 equal parts.
- Step 5: Lightly flour a cutting board and roll each dough ball into a log. Each should be about 8 inches long, 2 inches wide, and 3/4 of an inch tall. Keep in mind that they will spread as they bake. Transfer the logs to the lined baking sheet. Brush the egg wash over the tops and sides of the biscotti. This will make them glossy after baking.
- Step 6: Bake the biscotti logs for 20 to 30 minutes, or until golden brown. Transfer the loaves to a cooling rack and let them rest for at least 30 minutes.
- Step 7: After cooling, place each loaf on a cutting board and slice the cookies about 3/4 of an inch thick. Use a serrated knife for best results. Place the slices on their sides on the baking sheet.
- Step 8: Preheat the oven to 200°F. This is the 'twice-baked' part that turns these into authentic biscotti. If you prefer softer biscotti, skip this second bake. Bake the biscotti on their sides for 30 minutes in the low heat oven. Once baked, transfer the biscotti to a cooling rack.
- Serve: Grab a cooled biscotti and enjoy. These store very well in the freezer.
Recipe Notes
Note 1: To make these biscotti a bit softer, use 1.75 cups of sugar (I prefer them quite crunchy).
Nutrition
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Hazelnut and Apricot Biscotti
PT1H15M 2 cups all purpose flour (or gluten-free blend) 1 cups cane or coconut sugar (Note 1) 1 cup whole hazelnuts 1 cup dried apricots, chopped 3 large eggs 1 teaspoon almond extract 1 teaspoon orange extract (or 2 teaspoons zest) 1 teaspoon cinnamon 1 teaspoon baking powder 1 egg, beaten (for the egg wash) Gluten Free Vegan 30 Servings
Ingredients:
