Biscotti all’Albicocca

Come and try my Biscotti all’Albicocca senza glutine e latticini (Apricot Biscuits without gluten & dairy).

I have experimented with the recipe to make these both gluten and dairy free - & the result is the same crumbly, buttery texture as those made with ordinary flour & butter. My flours of choice are rice & corn flour for these biscuits.

I added vanilla extract and lemon zest together with soft dried, organic apricots to the biscuit mixture. The result is an extra apricot-y hit.  I finished the biscuits with a dot of apricot jam on top.

My big tip is to buy dried organic apricots as they really do taste better & contain no nasty sulphur dioxide in them. I used “Crazy Jack” ones, which are really soft & juicy.

These biscuits are really simple to make & they look really cute too. So whether you have an intolerance to gluten & dairy give my recipe a go as they really are delicious.

Mangia, mangia! 👩🏻‍🍳

Biscotti all’Albicocca recipe:

130g rice flour
50g cornflour
4 soft dried organic apricots - finely chopped
130g vegetable shortening - needs to be soft
60ml almond milk
50g icing sugar
1/2 tsp vanilla bean extract
Zest of 1 unwaxed lemon
Apricot jam to dot in the middle of the biscuits

Makes about 18-20 biscuits

1. Preheat the oven to 160C fan. Line a large baking sheet with parchment/greaseproof paper.

2. In a bowl mix all the ingredients together apart from the apricot jam.

3. If you want to pipe the biscuits then fill a piping bag with a star nozzle or spoon the mixture into round shapes onto the sheet ensuring they are spaced apart. With your finger gently press in the middle of each biscuit to make a small indent, then add a dot of the jam in each.

4. Put into the oven & bake for about 20 minutes, until golden & firm.

5. Remove from the oven & place on a cooling rack.