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Almond and Apricot Olive Oil Biscotti

What you will need:

  • 500ml cake flour
  • 200ml castor sugar
  • 10ml baking powder
  • 180ml chopped dried apricots
  • 180ml lightly toasted almonds, roughly chopped
  • 10ml grated lemon rind
  • 50ml Morgenster Lemon Enhanced Extra Virgin Olive Oil
  • 3 eggs, beaten
  • 3ml orange essence

    How to prepare:
    Combine the flour, castor sugar and baking powder in a bowl.
    Mix in the apricots, almonds and lemon rind.
    Combine the olive oil, eggs and essence and mix well.
    Add to the dry ingredients to form a dough that is slightly sticky.
    With well floured hands, divide the dough into two logs.
    Place each log on a baking tray lined with |non-stick baking paper.
    Bake at 180°C for 20-30 minutes or until pale golden in colour and a skewer inserted into the log comes out clean.
    Remove and cool the logs.
    Cut into 1-2cm-thick slices and return to the baking tray.
    Place in the oven at 160°C for another 10-15 minutes until slightly dried out.

    Recipe supplied by The Star, Angela Day.

    Click here to download the recipe in pdf format. 
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