Biscotti Recipe: Apricot, Orange and Pistachio Combo

Biscotti Recipe

Biscotti Recipe: Apricot, Orange and Pistachio Combo

Apricot, orange and pistachio biscotti’s are a delicious cookie to make. Here are the ingredients for a perfect biscotti recipe:

  • 1 egg
  • 1/3 cup caster sugar
  • 1/2 teaspoon finely grated orange rind
  • 1 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/4 cup pistachio kernels
  • 6 Dried apricots, finely chopped
  • A sprinkle of icing sugar for dusting

Biscotti Recipe

Step 1
Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking/ parchment paper.
Step 2
Using an electric mixer, beat egg, sugar and orange rind until thick and pale. Sift flour and baking powder. Add pistachios and apricots and stir to combine ingredients. Turn onto a lightly floured surface. Knead lightly until smooth and shape the dough into a 20cm long log. Place on prepared tray and flatten slightly.
Step 3
Bake for 30 minutes or until golden. Cool on tray for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice log diagonally into 5mm-thick slices. Remove and discard the ends.
Step 4
Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool.
Step 5
Serve lightly dusted with icing sugar.
Note: If kept in an airtight container your biscotti should last for up to 2 weeks.

 

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