Orange Apricot Biscotti with Pistachios & Hazelnuts – Perfect Cookies for the Mothers Day

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When you are a mother, you are never really alone in your thoughts. A mother always has to think twice, once for herself and once for her child.
— SOPHIA LOREN

Happy Mothers Day!!!

Great to have these tasty crispy cookies on hand when guests stop by during the Mothers day, these biscotti also make lovely gifts. You can substitute dried apricots for the cherries, if you like.

Please enjoy another video from Cooking Melangery team.

Print Recipe

Orange Apricot Biscotti with Pistachios & Hazelnuts

(1 votes, average: 5.00 out of 5)

Serves: 17-20 biscotti

Ingredients

1 cup all-purpose flour
1/2 cup white sugar
1 tsp. baking powder
3 large eggs (organic)
1/2 cup hazelnuts
1/2 cup pistachio nuts
1/2 cup dried apricots, diced
juice from 1/2 an orange
1/2 tsp. orange extract
1/2 tsp vanilla extract

Instructions

Preheat the oven to 350F and line a baking tray with parchment paper.

Sift the flour and baking powder in a bowl then stir in the sugar. Add the pistachio nuts, hazelnuts and dried apricots. Mix well.

Lightly beat the eggs, orange juice, vanilla and orange extracts. Add to the mixture of dry ingredients. Mix until combined. Divide the mixture into 2 portions, and spoon on the tray into the logs shape.

Bake for 15-18 minutes until a slight golden crust has formed. Remove from the oven and allow to cool on the tray completely.

Reduce the oven temperature to 300F. Once cooled transfer the log to a cutting board and with a sharp kitchen knife or serrated bread knife, diagonally cut the log into biscuits about 1/2 an inch in thickness.

Bake for 10-15 minutes more. Remove from oven and stand on tray for 5 minutes. Place cookies onto a wire rack to cool completely. Enjoy with your morning coffee!