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Morgenster Lourens River Valley
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Extra Virgin Olive Oil
Lemon Enhanced Extra Virgin Olive Oil
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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
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.
to download the recipe in pdf format.
P.O. Box 1616, Somerset West, 7129, South Africa
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