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Apricot and pistachio tonka bean biscotti

17/12/2020

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Click HERE for the recipe
Apricot and Pistachio Tonka Biscotti Recipe
As my third Christmas recipe and last blog post for this year, here is something delicious to make for the holidays or wrap into edible gifts: apricot and pistachio tonka bean biscotti.
One of my favourite things to offer people for the holidays is a box or hamper of edible gifts. And if I can make it myself and add a personal touch, it is even better.
Biscotti are such a perfect addition for this type of present. You can personalise them by using a variety of nuts and dried fruit. And they can last up to a month in an airtight container.
Just like I did, you could make a batch and put a few in a box, then wrap it in a beautiful piece of fabric using the furoshiki method (Japanese gift wrapping).

These biscotti are easy to make and packed with wonderful flavours. Apricot and pistachio go really well together. I also added some grated tonka bean because I love its delicate taste in cakes and biscuits. I know this might not be easy to find everywhere so feel free to skip it or replace it with seeds from a vanilla bean instead.
Enjoy them with tea or coffee over the holidays or wrap a few to give as presents. You could even add a few of those mendiants in the package.
On that note, I am going to wrap up the blog posts on Crème de Citron for this year and wish you all the most wonderful things for the holidays!

P.S.: Wear a mask!
Other Christmas recipes this year: 
Gingerbread Chocolate Chunk Cookies
Hazelnut and Apricot Blond Chocolate Mendiants
Apricot and Pistachio Tonka Biscotti Recipe
Click HERE for the recipe
Apricot and Pistachio Tonka Biscotti Recipe
Apricot and Pistachio Tonka Biscotti Recipe
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    Hello! I’m Yolene, a French blogger based in Belfast, Northern Ireland.
    Welcome to my blog Crème de Citron. This is where I share lifestyle, travel and food stories.

    Copyright © Yolene Dabreteau, unless otherwise stated. All rights reserved.
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