Recipe

Rosy apricot and pistachio biscotti

Jun 30, 1976 2:00pm
  • 1 hr 25 mins cooking
  • Makes 40 Item
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Ingredients

Rosy apricot and pistachio biscotti
  • 1 cup (220g) caster sugar
  • 2 eggs
  • 1 1/3 cup (200g) plain flour
  • 1 1/3 cup (50g) self-raising flour
  • 1/3 cup (55g) finely chopped dried apricots
  • 1/3 cup (45g) unsalted roasted pistachios
  • 4 teaspoon rosewater

Method

Rosy apricot and pistachio biscotti
  • 1
    Preheat oven to 180°C/350°F. Grease an oven tray.
  • 2
    Whisk sugar and eggs in medium bowl until combined; stir in sifted flours then apricots, nuts and rosewater until mixture comes together.
  • 3
    Knead dough on a floured surface until smooth. Divide dough in half, roll each portion into a 20cm log; place logs on tray, leaving 5cm space between logs.
  • 4
    Bake logs for 30 minutes. Cool on tray 10 minutes.
  • 5
    Reduce oven to 150°C/300°F.
  • 6
    Using a serrated knife, cut logs diagonally into 5mm slices.
  • 7
    Arrange slices, in a single layer, on ungreased oven trays. Bake for 30 minutes or until biscotti are dry and crisp, turning halfway through baking. Transfer to wire racks to cool.

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