Apricot and Pistachio Biscotti

Apricot Pistachio Biscotti
Apricot and pistachio biscotti

Ingredients:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ cup sugar (for more sweetness add ½ cup)
2 large eggs
2 tbsp oil
1 tsp vanilla essence
½ tsp grated nutmeg (or cardamom powder)
½ cup pistachios
¾ cup chopped dry apricots

Method:
Whisk flour, baking powder and nutmeg powder.
Add chopped apricots and whole pistachios in a small bowl. Add 1tbsp flour and mix so that apricot pieces are no longer sticking to each other.
In another bowl, whisk eggs, oil, sugar and vanilla essence.
Add flour mixture and stir until lumpy.
Now use your fingers to make sticky dough. Add apricots and nuts and mix well.
If the mixture is too dry, just wet your hands with water and knead lightly.
Make into a log and place on a parchment lined baking tray.
Bake for 25-30 mins until the tops are firm and edges start to brown.
Take out of oven and cool on a wire rack for 15 mins.
Transfer to a cutting board and using a very sharp knife or a bread knife cut ½ “or ¾” thick slices. You can cut straight or diagonal.
Place the slices back on the baking tray and bake for 15 mins. (Either make them stand or place on one side and turn to other side after 10 mins).
Cool on a wire rack and store in an airtight container.

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