Home Healthy Sweet Snacks Apricot and Pistachio Biscuit

Apricot and Pistachio Biscuit

by Victoria Baker
Apricot and Pistachio Biscuit - Healthy Sweet Snacks

Apricot and Pistachio Biscuit

5 from 3 votes


  • 1 egg
  • 1/3 cup caster sugar
  • 1/2 teaspoon finely grated orange rind
  • 1 cup plain flour
  • 1/4 teaspoon baking powder
  • 1/4 cup pistachio kernels
  • 6 Turkish dried apricots finely chopped
  • Icing sugar mixture for dusting


  • Preheat oven to 180°C/160°C fan-forced. Line a large baking tray with baking paper.
  • Using an electric mixer, beat egg, sugar and orange rind until thick and pale. Sift over flour and baking powder. Add pistachios and apricots. Stir to combine. Turn out onto a lightly floured surface. Knead lightly until smooth. Shape into a 20cm long log. Place on prepared tray. Flatten slightly.
  • Bake for 30 minutes or until golden. Cool on tray for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice log diagonally into 5mm-thick slices. Discard ends.
  • Place slices, in a single layer, on baking tray. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on tray for 5 minutes. Transfer to a wire rack to cool. Serve lightly dusted with icing sugar.

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