Apricot and pistachio biscotti

These crunchy Italian treats are perfect with hot espresso coffee.

  • 1 hr cooking
  • Makes 40 Item
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Apricot and pistachio biscotti
  • 1 cup (220g) caster (superfine) sugar
  • 2 eggs
  • 1 1/3 cup (200g) plain (all-purpose) flour
  • 1/3 cup (50g) self-raising flour
  • 1/3 cup (55g) finely chopped dried apricots
  • 1/3 cup (45g) roasted unsalted pistachios
  • 4 teaspoon rosewater


Apricot and pistachio biscotti
  • 1
    Preheat oven to 180°C/350°F. Grease oven tray.
  • 2
    Whisk sugar and eggs in medium bowl until combined; stir in sifted flours then apricots, nuts and rosewater.
  • 3
    Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 20cm (8-inch) log; place logs on tray. Bake about 30 minutes. Cool on tray 10 minutes.
  • 4
    Reduce oven temperature to 150°C/300°F.
  • 5
    Using serrated knife, cut logs diagonally into 5mm (¼ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.


Store in an airtight container for up to 1 month.