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  • Liz Earle Wellbeing

    POSTAL BAKES

    Sep 01, 2022 4 minutes

    Rye and apricot biscotti V

    Biscotti are designed for dunking, but I love biscotti on their own, just as much as I like them with my coffee. My recipe uses rye flour for a darker result and a deeper flavour.

    MAKES 20–25 biscotti

    • 150g whole, skin-on almonds
    • 175g caster sugar
    • 2 eggs
    • 2 oranges, zest
    • 250g rye flour
    • ½ tsp salt
    • ½ tsp baking powder
    • 200g dried apricots, roughly chopped
    • 150g dark or white chocolate (optional)

    1 Preheat the oven to 180°C/350°F/gas mark 6 and line a 20x30cm tin with baking parchment on the base only.

    Spread the almonds out in the tin and roast in the oven for ten

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