Almond and apricot are one of my favorite flavour combinations and when I was still a caterer, I created this recipe for Almond Apricot Biscotti for Passover.
Biscotti are cookies that are baked in a log, sliced into pieces and then baked again until dry and crunchy. Mandelbrot or Komish are ‘twice baked’ in the same way, though using cake meal in place of flour for Passover makes then more delicate and less crunchy.
As always, for me, cookies like these ones are great for enjoying with a hot cup of tea at the end of a holiday meal or for noshing on throughout the holiday.
Almond Apricot Bicotti
Twice baked almond apricot biscotti are a delicious addition to any Passover meal. Makes approximately 24.
Ingredients
- 3 large eggs
- 8 oz / 225 grams granulated sugar (1 cup)
- 1 cup oil
- 1 tsp. vanilla extract
- 1/2 tsp. salt
- 2 tsp. baking powder
- 8 1/2 oz / 240 grams cake meal (1 3/4 cups)
- 6 oz / 170 grams ground almonds (1 1/2 cups)
- 6 oz / 170 grams dried apricots, diced small (1 1/2 cups)
- 4 oz / 112 grams toasted slivered almonds (1 cup)
Directions
- Preheat your oven to 350ºF / 205°C.
- Using a stand mixer, mix the eggs, sugar, and oil with the paddle attachment. Once combined, add the vanilla extract and mix in. Then add the salt and baking powder and mix on low until combined,
- Add the cake meal and ground almonds and mix on low until combined. Scrape down the sides of the bowl, add the apricots and slivered almonds and mix on low until they’ve been distributed thorughout the dough. Let the dough rest for 5-10 minutes.
- On a baking sheet lined with parchment paper, divide the dough in half and form two logs, approximately 3×12-inch. If the dough is too sticky to work with, dust your hands lightly with cake meal.
- Bake for 15 minutes, turn the tray and bake another 15 minutes, or until the logs lose the shine they had when they went into the oven, have firmed up and turned golden brown. Remove from the oven and let cool.
- Reduce the oven temperature to 200°F / 95°C.
- When the logs are cooled, carefully transfer to a cutting board and slice the logs into pieces, about 1/2-inch thick. Be gently as you do this as they’re quite fragile at this point. Use a spatula to return the pieces to the baking sheet. Arrange the pieces upright on the cookie sheet so there is space between each cookie and return to the oven.
- Bake for an additional 35-40 minutes, until dry.
- Cool completely and store in an airtight container on the counter for up to a week or freeze.
Pam's Kitchen 
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