Apricot, orange and pistachio biscotti

• Ingredients

• 1 egg
• 1/3 cup caster sugar
• 1/2 teaspoon finely grated orange rind
• 1 cup plain flour
• 1/4 teaspoon baking powder
• 1/4 cup pistachio kernels
• 6 Turkish dried apricots, finely chopped
• Icing sugar mixture, for dusting.
• • Method
  
  
  1. Step 1
     Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
  2. Step 2
     Using an electric mixer, beat egg, sugar and orange rind until thick and pale. Sift over flour and baking powder. Add pistachios and apricots. Stir to combine. Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray. Flatten slightly.
  3. Step 3
     Bake for 30 minutes or until golden. Cool on tray for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice log diagonally into 5mm-thick slices. Discard ends.
  4. Step 4
     Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve lightly dusted with icing sugar.
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