Chocolate, Almond And Apricot Biscotti - cooking recipe

Ingredients

1 large egg, at room temperature
1/2 cup brown sugar
1/2 cup, plus 1/3 cup plain flour
1/3 cup cocoa powder
1/3 cup blanched almonds, toasted
1/2 cup dried apricot halves, coarsely chopped

Preparation

Preheat oven to 350\u00b0F. Line a baking sheet with parchment.
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.
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.
Reduce oven temperature to 300\u00b0F. Using a serrated knife, cut log diagonally into 1/3-inch slices. Return to prepared tray.
Bake, turning once, for 20 minutes or until biscotti are crisp. Cool on trays (biscotti will firm). Serve.