Walnuts and apricots cantuccini

These crunchy little twice-baked biscuits are traditionally served in Italy for dunking into Vin Santo at the end of a meal.  They also make the perfect accompaniment to cool, creamy ices and fruit fools.

 

For 28 biscuits:   225g plain flour (t55) 1/2 tsp baking powder  150g caster sugar 120gorganic dried apricots roughly chopped 1 c.à.s de miel 100g walnuts chopped 2 medium eggs

 

 

 

 

 

 

 

 

 

Preparation 20mins
Cooking time 30mins.

 

• Preheat the oven to 190°C/gas mk 5).  Sieve the flour and baking powder into a large bowl.  Stir in the sugar, walnuts and apricots? Add the beaten eggs and knead the mixture together to form a dough.
• Divide the dough into 2 equal pieces and form each one into a log about 24cm in length.  Space them well apart on a non-stick (or lined) baking tray and bake for about 25mins or so till firm and golden.
• Remove from the oven; cool the logs slightly and cut into 1cm thick slices on a slight diagonal.  Lay them flat in a single layer on the baking tray and return to the oven for 5mins on each side, until golden.  Cool on a wire rack.