Almond & Apricot Biscotti




“Biscotti” literally means “twice baked” which is exactly what you do to make this delicious cookie that is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function.


  • 3/4 (100g) cup whole-wheat (whole-meal) flour
  • 3/4 (100g) cup all-purpose (plain) flour
  • 1/4 (55g) cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 2 tablespoons semi-skimmed milk
  • 2 tablespoons rapeseed oil
  • 2 tablespoons dark honey
  • 1/2 teaspoon almond extract
  • 2/3 (100g) cup chopped dried apricots
  • 1/4 (25g) cup coarsely chopped almonds


Preheat the oven to 350 F/175 C/gas mark 4.

In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend.

Add the eggs, milk, rapeseed  oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together.

Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.

Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high.

Lift the plastic wrap to invert the dough onto a non-stick baking sheet.

Bake until lightly browned, 25 to 30 minutes.

Transfer to another baking sheet to cool for 10 minutes whilst leaving the oven on.

Place the cooled log on a cutting board. With a serrated knife, cut diagonally into 24 slices, 1/2 inch wide.

Arrange the slices, cut-side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes.

Transfer to a wire rack and let cool completely. Store in an airtight container.