Orange Apricot Biscotti
I love cookies in all forms and biscotti is no exception! For me, the addition of orange really brings a Christmas note to it. This is perfect for the holidays to fill those gift packages.
GF/DF/RSF/V Makes ~15-20
1 3/4 cup blanched almond flour
2 Tbs arrow root powder
1/4 cup unrefined coconut sugar
1 tsp baking powder
1/4 tsp pink or sea salt
3 Tbs water
1 tsp pure vanilla extract
Zest of 1 orange
1/2 cup chopped dried unsulphured apricots
1/2 cup chopped pistachios (or almonds)
Preheat oven to 350. Line baking sheet with parchment paper. In large bowl, whisk together dry ingredients then add wet and mix until combined and dough forms. Stir in dried fruit and nuts. Shape dough into mound on baking sheet and spread into rectangle measuring about 11 inches long, 2 1/2 inches wide and 1/2 inch thick.
Place in oven and bake 20-23 minutes until center is firm to touch. Remove from oven, turn oven off and let cool completely on sheet. Next place in refrigerator for at least 1 hour.
Then transfer biscotti log on parchment paper to cutting board, slide out paper and return paper to baking sheet. Cut log on the diagonal into ~1/2 inch pieces.
Preheat oven to 250. Place sliced biscotti cut side down onto sheet and bake for 20 minutes. Flip biscotti and bake another 20 minutes. Then turn oven off and keep biscotti “drying in oven” for 1-2 hours. Keeps in storage container at room temperature for up to 1 week, 3 weeks in fridge and 6 months in freezer.