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Malted Italian-Style Biscotti

Italian style biscotti flavoured with malt and studded with pistachios and apricot chunks. Perfect to enjoy with tea, coffee… or blue cheese!



Preparation Time: 

15 minutes (+ 50 minutes & 15 minutes cooling time)



  • 2 cups plain flour

  • 2 tsp baking powder

  • 1 tsp mixed spice

  • 1/2 cup caster sugar

  • 100g shelled pistachios

  • 50g dried apricots

  • 3 eggs

  • 2 tbsp Saunders’ Malt Extract

  1. Preheat oven to 160°C fan-forced.

  2. Sift flour and baking powder into a large bowl. Add mixed spice and sugar.

  3. Finely chop pistachios and dried apricots. Add to the dry ingredients. Mix well.

  4. In a separate bowl or large measuring jug, whisk together eggs and malt extract until well combined. Mix the beaten egg mix into the dry mix and stir until well combined. Add a little flour if the mixture is sticky, and knead into a ball. Divide dough in half.

  5. Transfer to a floured board, shape into two logs and place on a paper-lined baking tray. Bake for 25 minutes.

  6. Remove from oven and stand tray on wire rack for at least 15 minutes to cool slightly. Using a serrated knife, slice logs into 1cm thick slices.

  7. Place sliced pieces back on tray. Reduce oven temperature to 140°C fan-forced and bake for about 25-30 minutes or until golden.

  8. Allow to cool on a wire rack completely before enjoying. Store in airtight container in the pantry for up to 2 weeks.

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