Apricot Biscotti


These crunchy apricot biscotti are a delicious healthy bake, made with a wholemeal flour mix for added fibre and packed with nutritious apricots.  They are sweetened only with honey and fruit puree and don’t need any butter or oil at all. The baked fruit flavours give a rich caramelised sweetness that kids (and grown ups) will love. 


  • 1egg
  • 1 egg yolk
  • 40g honey
  • 40g apple or pear puree
  • 45g wholemeal flour
  • 85g plain flour
  • 1 tsp baking powder
  • ⅛ tsp ground vanilla seeds
  • A large handful of dried apricots
  • A small handful of chopped cashew nuts (optional)


Get the oven on 160C (140 fan). In your mixing bowl, beat the egg, yolk, honey and fruit puree with a whisk until light and fluffy. Sieve in the flours, baking powder and vanilla powder and tip in all the lovely wholemeal bran from the bottom of the sieve at the end. Combine all the ingredients to make a sticky dough. 

Chop a large handful of dried apricots and throw them into the dough. Then add in the chopped cashews.  

Lay some baking paper on an oven tray. Using floured hands shape the dough into a wide log on the parchment. It will be sticky - you can coat it in a dusting of flour to help shape it. Bake for 25mins until stiff but not too dark in colour. Take it out of the oven and cut the log into diagonal slices a few centimetres thick. Bake these again on their sides for another 16-18 mins turning half way until golden.  

You can pretend these are a wholesome snack for the kids, but secretly enjoy them, guilt-free with a coffee and a magazine. 

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