Biscotti with apricots and pine nuts

Biscotti with apricots and pine nuts

Serves : 20 to 24 biscotti
Prep time : 20 min
Cook time : 30 to 35 min


  • 560 ml (2 1/4 cups) flour2 ml (1/2 teaspoon) baking powder
  • 2 ml (1/2 teaspoon) baking soda
  • Pinch of salt
  • 15 ml (1 tablespoon) anise or lavender seeds
  • 190 ml (3/4 cup) sugar
  • 60 ml (1/4 cup)extra virgin olive oil
  • 2 eggs
  • 30 ml (2 tablespoons) orange blossom water
  • 30 ml (2 tablespoons) honey
  • Zest of 1 orange
  • 60 ml (1/4 cup) pine nuts, roasted
  • 125 ml (1/2 cup) dried apricots (or other), diced
  • 1 egg yolk
  • 30 ml (2 tablespoons) unrefined sugar


— Preheat oven to 180 ˚C (350 ˚F).

— In a bowl, sift together flour, baking powder, baking soda and salt. Add anise or lavender seeds.

— With an electric mixer, beat sugar and oil. Add eggs one at a time, orange blossom water and honey; mix until smooth.

— Using a wooden spoon, incorporate this mixture to the first one. Add orange zest, pine nuts and apricots. Add a little flour if the dough is too sticky.

— Divide the dough in half and place on a baking sheet lined with parchment paper. Form into slightly flattened logs, about 4 by
8 inches. Brush on the egg yolk and sprinkle with sugar. Bake on the centre rack of the oven for
25 minutes or until golden.

— Cool on wire rack for 15 to
20 minutes. On a cutting board, cut biscotti diagonally into 1/3

to 1/2 inch thick slices. Arrange biscotti on baking sheet and bake until crisp, approximately 5 to
6 minutes on each side or until dry. Cool on wire rack.

FINALE — Biscotti are perfect with Greek coffee or espresso. For a special treat, crumble them coarsely and combine with small berries, maple sugar and mascarpone. Serve in a champagne glass with fresh mint leaves as garnish.