1 cup sugar
½ Cup Pistachios
1 Cup coarsely chopped Dried Apricots
1 Dessertspoon Vanilla Essence
3 ½ Cups Plain flour
3tsp Baking Powder
Non Stick baking paper
Pre-heat the oven to 180º C
Beat the eggs and sugar together until the sugar is dissolved and the mixture has become pale and frothy. Stir in the vanilla, flour, baking powder, nuts and dried fruit. Kneed the dough lightly and form into two flattish logs. Bake on baking paper for 25 mins then remove form oven and let cool. The logs will have cracked a little on top this is normal.
Using a serrated knife slice the biscotti into approx 5mm slices – you should get roughly 25 from each log. Place the slices in batches onto a cooling rack and then onto an oven tray and put the tray into the oven. Cooking the slices on a rack allows the air to circulate right around the biscuits so you don’t need to turn them over during this second cooking. Bake for 15 mins or until lightly golden. Cool and store in an airtight container.
Recipe from Desitute Gourmet – Sophie Gray
She does cooking demonstrations that are worth checking out if you get a chance.
This is the full instruction that I have, I leave out the pistachios and used a little more vanilla and Apricot. I also just cook them the second time on a baking tray as I don’t have a big enough cooling rack and I just turn them over part way through or not if I can’t be bothered.