Pistachio and Apricot Biscotti
These nutty, fruity Pistachio and Apricot biscotti are the decadent Italian version of rusks.
Pistachio and Apricot Biscotti
These nutty, fruity Pistachio and Apricot biscotti are the decadent Italian version of rusks.
Ingredients
- 5 eggs
- 250 g caster sugar
- 500 g flour
- 10 ml baking powder
- pinch salt
- 2 lemons zest only
- 1 orange zest only
- 250 g ground almonds
- 250 g whole hazelnuts or almonds
- 200 g pistachio nuts shelled
- 200 g chopped turkish dried apricots or any other dried fruit
Instructions
- Beat the eggs and caster sugar until light and foamy.
- Add in the flour, baking powder, salt, zest and ground almonds.
- Mix in the whole nuts and fruit and form into 3 sausages, about 5cm across.
- Place the sausages on a lined or greased cookie sheet.
- Bake for 20 - 30 minutes at 180°C until cooked through.
- Allow to cool and slice into 1cm slices.
- Spread the slices on sheets and dry in a low oven (50°C) for about 4 hours.
- Store in an airtight container.
You must be logged in to post a comment.