Chocolate, Almond And Apricot Biscotti

1. 1

   Preheat oven to 350u00b0F. Line a baking sheet with parchment.

2. 2

   Using an electric mixer, beat egg and sugar in a bowl until light and creamy. Add flour and cocoa; stir to combine. Add almonds and apricot; stir to combine. Turn out onto a lightly dusted work surface; knead for 2 minutes.

3. 3

   Shape dough into a 12-inch log, about 2 inches thick. Place on prepared sheet tray. Bake for 20 minutes or until firm to the touch. Remove from oven. Cool.

4. 4

   Reduce oven temperature to 300u00b0F. Using a serrated knife, cut log diagonally into 1/3-inch slices. Return to prepared tray.

5. 5

   Bake, turning once, for 20 minutes or until biscotti are crisp. Cool on trays (biscotti will firm). Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.