There should always be a jar or tin in the kitchen filled with either, cookies, rusks or delicious biscotti. If your kitchen is lacking any of these, there’s no need to worry, because this biscotti recipe is simple and a real treat!
Turkish apricots are those soft, whole-dried apricots with a beautiful glowing orange colour. They are slightly sweeter than regular dried apricots and make the perfect addition to baked goods like rusks, biscotti and even cakes. Allow then to soak in a little hot water before adding them to cakes or pastries.
Biscotti is very similar to rusks as they are also baked twice – once to cook and a second time to dry. Biscotti, however, usually include ingredients that are a bit more on the fancy side to enhance flavour. Nuts, spices, chocolate, espresso and an array of dried fruit can feature in a biscotti recipe. This apricot biscotti recipe is not too exuberant on ingredients, but if Turkish apricots aren’t available, cranberries will do the trick. It also contains almonds, but these can easily be omitted and won’t affect flavour that much.
It might even be a good idea to double the recipe and fill the cookie jars up, especially now that it’s Winter. Biscotti, if stored in an airtight container, has quite a lengthy shelf life.