Got Built?

Biscotti are funny little things - you’d think they wouldn’t be all that appealing - no butter, kinda hard, not particularly sweet - and yet, strangely addictive. I usually make these at Christmastime, but they’re wonderful for any occasion. Packed with apricots and almonds, they’re more nourishing than an ordinary cookie. Toss a few dozen in your backpack along with shaker cups full of your least unfavourite protein powder and you have instant food that actually tastes good. And because they really don’t break or go stale, they travel really well.

To prepare

Toast 2 cups of almonds: 350 for half an hour in a flat pan. Cool.

In a big bowl: mix together 4 cups flour with 1 teaspoon baking powder, add 1 cup snipped dried apricots and 2 cups coarsely chopped toasted almonds.

In another bowl: Whisk together 5 large eggs, 1 tablespoon vanilla, 1 teaspoon almond extract, 2 cups sugar, 1 teaspoon salt.

Add wet to dry, mix with your hands, divide into 3 lumps. Scrape goo off your hands.

WITH WET HANDS (trust me on this) roll the lumps into logs (about a foot and a bit long).
Set the three logs lengthwise on a cookie sheet, on parchment or on foil sprayed with Pam.

Bake 350 degrees for half an hour. Slip the cookie sheet out from under the logs to cool, so they stop cooking on the bottom.

Let the logs cool for 10 minutes, then slice thin into biscotti. Set them back on the oven racks in the still-hot oven, close the oven door, and turn the oven OFF.

Let ‘em cool in there, and store.

Makes a whole lot of ‘em. I’ve never counted.

I actually weighted a batch after I cooked ‘em to figure out the macros. I won’t swear it’s exact, but it should be close enough for most of us.

Nutrition Facts

Amount Per 100 gram
Calories 387.73
Total Fat 12.33g
Saturated Fat 1.53g
Polyunsaturated Fat 2.8g
Monounsaturated Fat 7g
Total Carbohydrate 61.4g
Dietary Fiber 3.87g
Protein 10.33g