(c) Matt Russell

(c) Matt Russell

Ingredients (makes 18/20)

  • 125g plain flour
  • 75g caster sugar
  • 1/2 tsp baking powder
  • Zest of 1 large orange
  • 50g dried apricots, roughly chopped 
  • 80g pistachio kernels, roughly chopped
  • 1 sprig rosemary, finely chopped
  • 1 egg
  • 1 tbsp milk

Essential equipment

  • Baking she et


Preheat the oven to 180°C/Gas 4. Place the flour, sugar, baking powder, orange zest, apricots, pistachios and rosemary in a mixing bowl and stir together so that everything is evenly dispersed.

 Beat the egg with the milk, and then pour this into the bowl. Bring everything together into a dough. I find it easiest to use my hands: grab the ingredients and squeeze them together, then, when the mixture forms a rough dough, knead it gently for a minute just to bring it completely together.

Roll the dough into a long fat sausage, about 23cm long, then place it on the baking sheet. Bake for 25 minutes, or until light golden-brown.

Remove from the oven and slice into 1cm-thick pieces. A really sharp serrated knife is best, and do it gently so the biscotti sausage doesn’t crumble. Put these slices back on the baking sheet and back into the oven. Immediately turn the oven down to 130°C/ Gas - and bake for 15 minutes.

Allow to cool completely and you will have a batch of beautifully baked biscotti.