Pistachio and apricot biscotti

Serves: 50 (makes 50)
Time to make: 1 hr 5 mins

Total cost: $ 7.00 / $ 0.14 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

non-stick baking paper
3 eggs
1 cup sugar
1 dessertspoon vanilla essence
3 1/2 cups plain flourall purpose flourX
3 teaspoons baking powder
1/2 cup (70g pack) pistachios
1 cup coarsely chopped dried apricots

Nutrition Info

Kilojoules 290kJ
Calories 69cal
Protein 2g
Total fat 1g
Saturated fat 1g
Carbohydrates 15g
Sugars 6g
Dietary fibre 1g
Sodium 30mg
Calcium 10mg
Iron 1mg

Instructions

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.

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