Apricot and pistachio cantuccini recipe | delicious. Magazine

Name: Apricot and pistachio cantuccini recipe | delicious. Magazine
Ingredients: 50g blanched almonds; 25g shelled unsalted pistachios; 225g plain flour; ½ tsp baking powder; 60g Billington’s unrefined golden caster sugar; 4 tbsp Billington’s unrefined golden icing sugar; 50g dried apricots, roughly chopped; 2 large free-range eggs, lightly beaten, plus 1 free-range egg white, beaten, to glaze; You’ll also need…; 1-2 large baking sheets lined with non-stick baking paper

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Cantuccini, otherwise known as biscotti, are a fabulously crunchy Italian biscuit great for dunking in coffee. Try our apricot and pistachio recipe...

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Ingredients

50g blanched almonds
25g shelled unsalted pistachios
225g plain flour
½ tsp baking powder
60g Billington’s unrefined golden caster sugar
4 tbsp Billington’s unrefined golden icing sugar
50g dried apricots, roughly chopped
2 large free-range eggs, lightly beaten, plus 1 free-range egg white, beaten, to glaze
You’ll also need…
1-2 large baking sheets lined with non-stick baking paper