Apricot Lemon Biscotti

Do you enjoy biscotti? I simply enjoy dunking crunchy & nutty biscotti in coffee.

Not sure why ... just hoping that the month of December will arrive any time sooner.  And biscotti is always my first edible homebake Christmas gift that I will associate with in the festive season. When I have the time to spare, I'll be in the mood of 'biscotti therapeutic baking' to bake some as giveaway gifts, some flavors  here, here, here & here

Have craving for biscotti today ...  baked a small batch of Apricot Lemon Biscotti, recipe adapted here with slightly tweaked a little in the ingredients
Apricot Lemon Biscotti
 Ingredients
 1 egg
 50g caster sugar
 1 teaspoon lemon zest
 150g plain flour
 1/4 teaspoon baking powder
 2 teaspoons lemon juice
 6 dried apricots, finely chopped
 30g almond lightly toasted and coarsely  chopped

Method
Step 1
Preheat oven to 180°C. Position the rack in center of oven. *Note : The temperature of the oven may vary, do adjust accordingly.
Line a large baking tray with baking paper. Set aside.

Step 2
Using an electric mixer, beat egg, sugar and lemon zest until thick and pale. Add in the lemon juice and continue beating till combined.  Sift over flour and baking powder. Add almond and apricots. Stir to combine with a spatula.

Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray. Flatten slightly.

Step 3
Bake for 30 minutes or until golden. Cool on tray for 15 minutes.



Step 4
Reduce oven temperature to 140°C.

Gently transfer the log onto a cutting board. Using a serrated knife, slice log diagonally into 5mm-thick slices. I reused the baking paper. Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool completely.


Can be stored in an airtight container for a week.

Enjoy !