Name: Apricot and pistachio biscotti
Cook time: 60 min
Total time: 60 min
Ingredients: 1 cup (220g) caster (superfine) sugar; 2 eggs; 1 1/3 cup (200g) plain (all-purpose) flour; 1/3 cup (50g) self-raising flour; 1/3 cup (55g) finely chopped dried apricots; 1/3 cup (45g) roasted unsalted pistachios; 4 teaspoon rosewater

Ingredients

1 cup (220g) caster (superfine) sugar

2 eggs

1 1/3 cup (200g) plain (all-purpose) flour

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

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

1/3 cup (45g) roasted unsalted pistachios

4 teaspoon rosewater

Method

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

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

3.Knead dough on floured surface until smooth. Divide dough in half, roll each portion into a 20cm (8-inch) log; place logs on tray. Bake about 30 minutes. Cool on tray 10 minutes.

4.Reduce oven temperature to 150°C/300°F.

5.Using serrated knife, cut logs diagonally into 5mm (¼ inch) slices. Place slices, in single layer, on ungreased oven trays. Bake biscotti about 30 minutes or until dry and crisp, turning halfway through baking. Cool on wire racks.