Quick & Easy

Apricot and pine nut biscotti

Originating in Italy, biscotti is a traditional biscuit that is mostly enjoyed with a strong coffee. A batch of these twice-baked goodies wrapped in coloured paper makes a thoughtful and delicious gift.
Apricot and pine nut biscotti
60 Item



1.Preheat oven to 180°C (160°C fan-forced). Grease oven tray.
2.Whisk eggs, sugar and extract in medium bowl. Stir in sifted flours, apricots, pine nuts and the water; mix to a sticky dough. Knead dough on floured surface until smooth.
3.Divide dough into 2 portions. Using floured hands, roll each portion into a 30cm log. Place logs on tray.
4.Bake logs about 25 minutes. Cool on tray 10 minutes.
5.Reduce oven to 150°C (130°C fan-forced).
6.Using a serrated knife, cut logs diagonally into 1cm slices. Place slices, in single layer, on ungreased oven trays. Bake about 25 minutes or until dry and crisp, turning over halfway through cooking; transfer to wire racks to cool.

Biscotti can be stored in an airtight container for up to 4 weeks.


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