Recipe: Earl grey tea, white chocolate and apricot biscotti
This is a classic recipe for the super crunchy biscuit that everyone loves.
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EARL GREY TEA, WHITE CHOCOLATE AND APRICOT BISCOTTI
Makes about 24-30 biscotti
Ingredients
120g spelt, or plain all-purpose flour
¾ tsp baking powder
60g soft brown sugar
Pinch sea salt
1 large free-range egg, or 2 small ones
2 good quality Earl Grey tea bags, contents only
75g white chocolate buttons
75g dried apricots, roughly chopped
Method
Preheat the oven to 160C fan bake. Line a baking tray with baking paper.
In the bowl of an electric mixer, add the flour, baking powder, sugar, and salt and mix until combined. Continue to add in the egg – whether you’re using one large egg or 2 small, the mixture should only just come together. Next, add in the Earl Grey tea bag contents, white chocolate buttons and chopped dried apricots.
Mix until everything is well incorporated, being careful not to overdo it.
Using slightly wet hands, form the dough into a log on the lined baking tray.
Bake for approximately 25-30 minutes, then take out of the oven and allow to cool to room temperature.
Carefully transfer the log to a chopping board, and, using a sharp knife, cut it up into 1cm thick slices.
Reduce the oven temperature to 140C.
Transfer the biscotti slices back to the lined baking tray, and place in the oven for 15-20 minutes, or until firm and crunchy.
Store in an airtight container, or cookie jar, for up to 10 days.