![Biscotti with apricots and pine nuts](http://labelleexcuse.com/cdn/shop/articles/belle-excuse-biscotti-aux-abricots-et-noix-de-pin.jpg?v=1693255433&width=1500)
Biscotti with apricots and pine nuts
Serves : 20 to 24 biscotti
Prep time : 20 min
Cook time : 30 to 35 min
![](http://labelleexcuse.com/cdn/shop/files/fragrant-dried-apricots-in-a-bowl-on-the-table-2022-02-24-22-35-45-utc_540x660_9c0cddcb-0393-47bd-9b2e-89728b773097.png?v=1695043699&width=1500)
Ingredients
- 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
![](http://labelleexcuse.com/cdn/shop/files/italian-cantuccini-cookies-2021-08-26-15-52-03-utc_540x660_ac9bc096-b7ed-4336-86a5-231b143c6fd7.png?v=1695043699&width=1500)
Steps
— 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.