Serves: 50 (makes 50)
Time to make: 1 hr 5 mins
non-stick baking paper
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.