Pistachio and apricot biscotti

Serves: 50 (makes 50)

Time to make: 1 hr 5 mins

Ingredients

More weights & measures

non-stick baking paper

3 eggs

1 cup sugar

1 dessertspoon vanilla essence

3 ½ cups plain flourall purpose flourX

3 teaspoons baking powder

½ cup (70g pack) pistachios

1 cup coarsely chopped dried apricots

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Instructions

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1 Preheat 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.

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

3 Knead 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.

4 Use 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.

5 Bake 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.

Variations

Make it gluten free: Use gluten-free baking mix instead of plain flour, and check your baking powder is gluten free.

HFG tip

Nutrition Info (per serve)

Calories 69 cal

Kilojoules 290 kJ

Protein 2 g

Total fat 1 g

Saturated fat 1 g

Carbohydrates 15 g

Sugar 6 g

Dietary fibre 1 g

Sodium 30 mg

Calcium 10 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.