Apricot, orange and pistachio biscotti

These low fat biscotti are perfect to keep on hand in the office cupboard for snacks for unexpected meetings. Cooking Time 75 minutes Makes 18 Ingredients 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 Method 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. Notes These biscotti will keep in an airtight container for up to 2 weeks.from taste