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Pistachio and apricot biscotti

Pistachio and apricot biscotti
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Serves: 50 (makes 50)
Time to make: 1 hr 5 mins

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 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.

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

Step 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.

Step 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.

Step 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.


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