Honey Roasted Macadamia And Apricot Biscotti

These nutty Italian treats are traditionally served afterward coffee.

The ingredient of Honey Roasted Macadamia And Apricot Biscotti

• 1 egg
• 1 egg yolk
• 2 3 cup caster sugar
• 1 1 3 plain flour
• 1 2 tsp baking powder
• 1 tsp ring cinnamon
• 1 cup honey roasted macadamias halved
• 8 dried apricots finely chopped

The Instruction of honey roasted macadamia and apricot biscotti

• preheat oven to 180u00b0c 160u00b0c fan forced line 2 large baking trays next baking paper using an electric mixer emphasis egg egg yolk and sugar in a large bowl until pale and thick sift more than flour baking powder and cinnamon build up macadamias and apricot stir to combine
• viewpoint dough out onto a lightly floured surface knead lightly until smooth divide dough in half upset each half into a 20cm long log place nearly trays flatten slightly
• bake for 30 minutes or until golden swapping twist of trays halfway through cooking cool in the region of trays for 15 minutes condense abbreviate oven to 140u00b0c 120u00b0c fan forced using a serrated knife slice logs athwart from corner to corner into 5mm thick slices discard ends
• place biscotti in a single layer approaching baking trays bake for 20 to 25 minutes turning halfway through cooking or until dry and crisp stand around trays for 5 minutes transfer to a wire rack to cool serve

Nutritions of Honey Roasted Macadamia And Apricot Biscotti

calories: 48 039 calories
calories: 1 7 grams fat
calories: 0 3 grams saturated fat
calories: 7 1 grams carbohydrates
calories: n a
calories: n a
calories: 0 8 grams protein
calories: 7 milligrams cholesterol
calories: 7 milligrams sodium
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calories: nutritioninformation