Name: Rosy apricot and pistachio biscotti
Cook time: 85 min
Total time: 85 min
Ingredients: 1 cup (220g) caster sugar; 2 eggs; 1 1/3 cup (200g) plain flour; 1 1/3 cup (50g) self-raising flour; 1/3 cup (55g) finely chopped dried apricots; 1/3 cup (45g) unsalted roasted pistachios; 4 teaspoon rosewater

Ingredients

1 cup (220g) caster sugar

2 eggs

1 1/3 cup (200g) plain flour

1 1/3 cup (50g) self-raising flour

1/3 cup (55g) finely chopped dried apricots

1/3 cup (45g) unsalted roasted pistachios

4 teaspoon rosewater

Method

1.Preheat oven to 180°C/350°F. Grease an oven tray.

2.Whisk sugar and eggs in medium bowl until combined; stir in sifted flours then apricots, nuts and rosewater until mixture comes together.

3.Knead dough on a floured surface until smooth. Divide dough in half, roll each portion into a 20cm log; place logs on tray, leaving 5cm space between logs.

4.Bake logs for 30 minutes. Cool on tray 10 minutes.

5.Reduce oven to 150°C/300°F.

6.Using a serrated knife, cut logs diagonally into 5mm slices.

7.Arrange slices, in a single layer, on ungreased oven trays. Bake for 30 minutes or until biscotti are dry and crisp, turning halfway through baking. Transfer to wire racks to cool.

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Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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