John Whaite's pistachio and rosemary biscotti recipe

1. 1

   Preheat the oven to 180C/gas mark 4.

2. 2

   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.

3. 3

   Beat the egg with the milk using a whisk, and pour this into the bowl.

4. 4

   Bring everything together into a dough using your hands.

5. 5

   Grab the ingredients and squeeze them together, then, when the mixture forms a rough dough, knead it gently for a minute.

6. 6

   Roll the dough into a long fat sausage, about 23cm long, then place it on the baking sheet.

7. 7

   Bake for 25 minutes, or until light golden-brown, then remove from the oven and slice into 1cm-thick pieces using a sharp serrated knife.

8. 8

   Put these slices back on the baking sheet and back into the oven, turning the oven down to 130C and baking for 15 minutes.

9. 9

   Allow to cool completely before eating.

* Per serving · 4 servings · Values may vary.

No additional tips available.