Twice-baked rustic almond and apricot biscotti from a family recipe passed down from Southern Italy, best dunked in espresso.
Ingredients List
Method
- Preheat oven to 180°C, fan-forced.
- Place the flours, sugar, oil and eggs in a mixer and mix well.
- Add honey and vanilla, continue mixing and add almonds and apricots and work until you get a firmer yet sticky cake dough.
- Spoon into 2 baking paper covered rectangular aluminium trays (Nonno’s).
- Bake at 180°C for 25–30 minutes.
- Remove cake logs from baking paper and allow to cool for 20 mins.
- Cut into slices 1cm thick, then place nonnotti back on the baking sheets.
- Bake for another 10–15 minutes, turning halfway, until the nonnotti are browned.
- Any time during the cooking process, prepare the espresso pot and hazelnut syrup for serving.
