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    Walnut And Apricot Cantuccini

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    Walnut And Apricot Cantuccini

    These crunchy little twice-baked biscuits are traditionally served in Italy for dunking into Vin Santo at the end of a meal. They also make a perfect accompaniment to cool, creamy ices and fruit fools.

    • Vegetarian
    • Preparation time: 20 minutes
    • Cooking time: 30 minutes
    • Total time: 50 minutes 50 minutes

    Makes: 28


    • 225g plain flour
    • ½ tsp baking powder
    • 150g caster sugar
    • 100g walnuts, chopped
    • 100g organic dried apricots, roughly chopped
    • 2 medium eggs, beaten


    1. Preheat the oven to 190°C, gas mark 5. Sieve the flour and baking powder into a large bowl. Stir in the sugar, walnuts and apricots. Add the eggs and knead the mixture together to form a dough.
    2. Divide the dough into two equal pieces and form each one into a log about 24cm long. Space them well apart from each other on a non-stick baking sheet and bake for about 25 minutes or so, until firm and golden.
    3. Remove from the oven, cool the logs slightly and cut them into slices about 1cm thick, on a slight diagonal. Lay them flat in a single layer on the baking sheet and return them to the oven for 5 minutes on each side, until golden. Cool on a wire rack.

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    Drinks recommendation

    A chilled glass of nutty, oaky dessert wine in which to dip the biscotti would be perfect.


    Average user rating

    4 stars