Imagine a crisp, golden biscotti that transports you across continents with every delectable bite - a perfect blend of Indian inspiration and traditional baking techniques. These India Oma Almond Apricot Biscotti aren't just cookies; they're a sensory adventure that marries the nutty richness of almonds with the sweet-tangy burst of apricots. Whether you're a seasoned baker or a curious food enthusiast, this recipe promises to elevate your baking game and impress even the most discerning palates.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Indian
Serves: 24 biscotti
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 large eggs
- 1 teaspoon almond extract
- 1 cup dried apricots, chopped
- 1 cup almonds, chopped
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well mixed.
- In a separate bowl, beat the 3 large eggs. Add the almond extract to the eggs and mix until combined.
- Gradually pour the egg mixture into the dry ingredients, stirring until a dough starts to form. Make sure not to overmix; just combine until the dry ingredients are incorporated.
- Add the chopped dried apricots and chopped almonds to the dough. Gently fold them in with a spatula or wooden spoon until evenly distributed throughout the dough.
- Transfer the dough onto a lightly floured surface. Divide the dough into two equal portions. Shape each portion into a log about 12 inches long and 2 inches wide, ensuring they are smooth and even.
- Place the logs onto the prepared baking sheet, leaving space between them as they will spread slightly while baking.
- Bake the logs in the preheated oven for 25-30 minutes, or until they are golden brown and firm to the touch. Check for doneness by pressing lightly; they should spring back when done.
- Once baked, remove the logs from the oven and let them cool on the baking sheet for about 10 minutes. This will make them easier to slice.
- After cooling, transfer the logs to a cutting board. Using a sharp knife, slice the logs diagonally into 1/2 inch thick pieces. Be careful to slice gently to avoid crumbling the biscotti.
- Place the sliced biscotti back on the baking sheet, cut side up. Bake them again for an additional 10-15 minutes, turning them halfway through, until they are crisp and golden.
- Once the biscotti are done baking, remove them from the oven and let them cool completely on a wire rack. This will allow them to harden further.
- Store the cooled biscotti in an airtight container at room temperature. Enjoy your India Oma Almond Apricot Biscotti with tea or coffee!
Tips
- Use room temperature eggs for better dough consistency and easier mixing.
- Don't overmix the dough - this can lead to tough biscotti.
- Ensure your chopped almonds and apricots are roughly similar in size for even distribution.
- Use a sharp serrated knife when slicing the baked logs to get clean, even cuts.
- For extra crispness, let the biscotti cool completely before storing.
- Experiment with toasting the almonds lightly before adding them to the dough for enhanced flavor.
- These biscotti can be stored in an airtight container for up to two weeks, making them perfect for batch baking.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 17g
Protein: 3g
Fat: 5g
Saturated Fat: g
Cholesterol: 25mg
