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Pistachio and apricot biscotti

Serves: 50 (makes 50)
Time to make: 1 hr 5 mins
Total cost: $7.00 / $0.14 per serve
(at time of publication)
  • non-stick baking paper
  • 3 eggs
  • 1 cup sugar
  • 1 dessertspoon vanilla essence
  • 3 1/2 cups plain flour
  • 3 teaspoons baking powder
  • 1/2 cup (70g pack) pistachios
  • 1 cup coarsely chopped dried apricots


Step 1Preheat oven to 180°C. Place baking paper on a baking tray. Beat eggs and sugar together until sugar is dissolved and mixture is pale and frothy.

Step 2Stir in vanilla, flour, baking powder, nuts and dried fruit.

Step 3Knead dough lightly and shape into 2 ‘flat’ logs. Bake for 25 minutes, then remove from oven and allow to cool. The cracked top of cooked logs is normal.

Step 4Use a serrated knife to cut logs in 5mm slices – you should get about 25 from each log. Place slices in batches on a cooling rack. Put cooling rack on a baking tray and carefully place in oven.

Step 5Bake for 15 minutes, or until lightly golden. Cooking slices on a rack allows hot air to circulate around biscotti, eliminating the need to turn them. Cool and store in an airtight container.2424

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