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Almond apricot biscotti
Stroller Envy

Almond Apricot Biscotti

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Prep Time 20 minutes
Cook Time 50 minutes
Cooling, chilling or freezing 45 minutes
Total Time 1 hour 55 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup almond flour
  • 1 cup all-purpose flour
  • 1/2 cup granulated erythritol
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 cup chopped almonds
  • 1/2 cup finely diced dried apricots with no added sugar

Method
 

  1. Preheat oven to 325°F; line a baking sheet with parchment.
  2. Whisk 1 cup almond flour, 1 cup all-purpose flour, ½ cup erythritol, 1 teaspoon baking powder, and ¼ teaspoon salt in a large bowl.
  3. Whisk 2 eggs, 2 tablespoons melted butter, 1 teaspoon vanilla, and 1 teaspoon almond extract in a separate bowl.
  4. Mix wet ingredients into dry until dough forms.
  5. Fold in ½ cup chopped almonds and ½ cup finely diced unsweetened dried apricots.
  6. Divide dough in half and shape each into a log about 9 inches long and 2 inches wide.
  7. Bake 25-30 minutes until lightly golden and firm to touch.
  8. Remove from oven; cool 15 minutes and reduce oven to 300°F.
  9. With a serrated knife, cut each log into 12 slices about 3/4 inch thick.
  10. Lay slices flat on sheet; bake 10 minutes.
  11. Flip slices; bake another 10 minutes until crisp and golden on both sides.
  12. Cool completely on a wire rack. Refrigerate airtight for up to one week; re-crisp briefly in a low oven if needed.

Notes

Equipment: baking sheet, serrated knife, wire rack.
Serving size: one 24th of the recipe.
Use the named sweetener form and amount; concentrated drops or pure monk fruit are not equivalent to a spoon-for-spoon granulated blend. Nutrition has not been calculated.