Apricot and pistachio cantuccini
- October 2019
- Makes about 24
- Hands-on time 15 min, oven time 1 hour 45 min
Cantuccini, otherwise known as biscotti, are a fabulously crunchy Italian biscuit great for dunking in coffee.
- 2.3g (0.3g saturated)
- 10.9g (3.6g sugars)
Next time, make coffee and cardamom flavoured cantuccini: replace the pistachios with blanched almonds, add 1½ tsp ground cardamom along with the flour. Leave out the apricots and stir in 1 tbsp coffee extract along with the eggs.
Cooled cantuccini will keep in an airtight container for 3 months.
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