Coming up with this easy biscotti recipe was exciting as these Italian treats are one of my favorites. How often are you in the mood for a little something sweet with a cup of coffee or tea in the afternoon?
Prep Time: 15 minutes
Cook Time: 1h 5min
Additional Time: 2h
Total Time: 3h 20min
Servings: 32
Calories: 55kcal
Ingredients
- ▢1 c/120g all-purpose flour
- ▢½ c/100g granulated sugar
- ▢¼ tsp/2g sea salt
- ▢½ tsp/1g ground ginger
- ▢½ tsp/1g ground cinnamon
- ▢½ c/120ml aquafaba
- ▢1 c/100g raw walnut halves*
- ▢¾ c/115g dried apricots
Instructions
- Preheat oven to 350° F/180 C. Line an 8” x 4” loaf pan with baking parchment.
- Combine flour with ginger and cinnamon in a small bowl. Set aside.
- Coarsely chop walnuts. Slice apricots into ¼” pieces. Set both aside.
- Using a stand mixer with a whisk attachment or handheld beaters in a glass bowl, whip aquafaba until foamy on medium (about 1 minute).
- Add salt and continue whipping on med-high until soft peaks form (about 5 minutes).
- Add sugar 1 tbs at a time to aquafaba, beating well after each addition. Once all sugar is incorporated, switch to high power and beat until stiff peaks form, an additional 30 seconds to 1 minute.
- Sift 1/3 of flour and spice mixture into the whipped aquafaba. Gently fold into aquafaba in a circular motion, maintaining as much of the volume as possible.
- Add remaining flour mixture in 2 more additions (always sift the flour in), folding after each addition. Fold until no flour pockets remain.
- Fold chopped walnuts and apricots into batter until well distributed. Gently scrape into prepared loaf pan and level out with the spatula.
- Bake for 35-40 minutes until starting to brown and a cake tester comes out clean.
- Remove from oven and allow to cool in pan for at least 10 minutes. Remove from pan and allow to cool completely, at least 2 hours or overnight.
- Preheat oven to 250° F/120 C. Line 2 baking sheet with parchment.
- With a sharp serrated knife, carefully cut ¼”/6mm thick slices crosswise from the loaf. Do not exert too much pressure at the top of the loaf, use a gentle sawing motion to start each slice.
- Place slices on parchment-lined baking sheets so that they do not touch.
- Dry out in the oven for 25-35 minutes until a slight hint of color is present on cookies and they are crisp. Flip ½ way through for a more even browning. Though it’s tempting, do not allow the biscotti to get to golden brown on top or they will be burnt underneath.
- Allow to cool and enjoy. Cookies can be stored for up to 1 week in an airtight container at room temperature.
Notes
Use a metal or glass bowl – not plastic.
2 Points on Weight Watchers Green, Blue & Purple Plans.
Nutrition
Serving: 1 | Calories: 55kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Polyunsaturated Fat: 2g | Sodium: 25mg | Fiber: 1g | Sugar: 5g