Apricot Cardamom Chocolate Biscotti

by

Drop

POSTED Mon, 1 December 2014

Serves

16

Total Time

75 MINS

Calories

183

Deliciously crunchy biscotti, filled with chewy apricot bits, hunks of dark chocolate, almonds, and a hint of cardamom.

recipe-image

    INGREDIENTS


  • Granulated sugar icon
    Granulated sugar

    130 g (about ¾ cup)

  • Egg icon
    Egg

    2 (about 100 g)

  • All purpose flour icon
    All purpose flour

    225 g (about 1 ¾ cups)

  • Baking powder icon
    Baking powder

    5 g (about 1 teaspoon)

  • Salt icon
    Salt

    ⅛ teaspoon (about 0.78 g)

  • Ground cardamom icon
    Ground cardamom

    1 teaspoon (about 2 g)

  • Vanilla extract icon
    Vanilla extract

    1 teaspoon (about 4.4 g)

  • Dark chocolate icon
    Dark chocolate

    110 g (about ¾ cup)chopped

  • Blanched almonds icon
    Blanched almonds

    110 g (about ¾ cup)chopped

  • Dried apricots icon
    Dried apricots

    70 g (about 4 ⅓)chopped

    METHOD


  • 1. Pre-heat oven - 175°C
  • 2. Line a clean baking sheet with parchment paper
  • 3. Add granulated sugar and egg to a clean large mixing bowl
  • 4. Beat until pale and light then set aside - approx 5 min
  • 5. Add all purpose flour, baking powder, salt and ground cardamom to a clean medium bowl
  • 6. Whisk briefly
  • 7. Transfer dry ingredients to dough
  • 8. Add vanilla extract to the dough
  • 9. Mix together until well combined
  • 10. Add dark chocolate, blanched almonds and dried apricots to the dough
  • 11. Mix briefly until combined
  • 12. Turn out on lightly-floured surface
  • 13. Shape
  • 14. Transfer dough to baking sheet
  • 15. Bake until firm - 20 min, 175°C
  • 16. Reduce - 160°C
  • 17. Let cool - 15 min
  • 18. Slice
  • 19. Arrange
  • 20. Bake - 15 min, 160°C
  • 21. Let cool onto cooling rack

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