Apricot Almond Butter Biscotti
A cookie that will last in a jar for weeks (in theory). Our biscotti delivers a deeper roasted flavour thanks to our Almond Butter.
Yield: 24 cookies
INGREDIENTS
¾ cup brown sugar
⅓ cup coconut oil or unsalted butter, melted
2 eggs
½ cup Nuts to You Almond Butter (we prefer crunchy)
1 tsp almond extract
1½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup whole raw almonds
½ cup chopped dried apricots
INSTRUCTIONS
Preheat oven to 325⁰F and line a baking tray with parchment paper.
In a bowl, combine sugar, oil, eggs, Almond Butter and almond extract and whisk together.
Sift in the flour, baking powder and salt, and fold to incorporate. Before all the dry ingredients are fully mixed in, add almonds and apricots and continue folding until well combined.
Form the dough into two logs of 10 inches each on the baking sheet. They will spread significantly, so leave lots of space in between. Pat down the top a few times to create a surface. Bake for 32 minutes.
Allow the logs to rest for about 5 minutes, until they are cool enough to touch. Using a bread knife on a cutting board, slice each log into cookies that are ¾ inch thick. Place them back on the baking sheet with the cut side down.
Bake another 18 to 20 minutes. Allow the cookies to completely cool before storing.
Did you make this recipe? Tag @NutsToYouNutButter on Instagram or @nutstoyounutbutterinc on Facebook and hashtag it #NTYNutButter