Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease an oven tray.
2.Whisk sugar and eggs in medium bowl until combined; stir in sifted flours then apricots, nuts and rosewater until mixture comes together.
3.Knead dough on a floured surface until smooth. Divide dough in half, roll each portion into a 20cm log; place logs on tray, leaving 5cm space between logs.
4.Bake logs for 30 minutes. Cool on tray 10 minutes.
5.Reduce oven to 150°C/300°F.
6.Using a serrated knife, cut logs diagonally into 5mm slices.
7.Arrange slices, in a single layer, on ungreased oven trays. Bake for 30 minutes or until biscotti are dry and crisp, turning halfway through baking. Transfer to wire racks to cool.
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