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Eggless Pistachio Apricot Biscotti Recipe

Gayathri Kumar
Eggless Pistachio Apricot Biscotti Recipe is an easy to make double baked Italian crisp cookies which makes an amazing tea time treat.
Course Cookies
Cuisine Italian
Servings 34 Cookies


  • 200 gm Granulated Sugar
  • 100 gm Butter
  • Zest of One Orange
  • 1 tsp Vanilla Essence
  • 300 gm All Purpose Flour / Maida
  • ¼ tsp Xanthan Gum
  • 1 tsp Baking Powder
  • ½ tsp Salt
  • 100 ml Milk
  • ½ tsp Vinegar
  • 100 gm Pistachios
  • 200 gm Dried Chopped Apricot


  • Preheat oven to 175C.
  • In a bowl mix flour, xanthan gum, baking powder and salt.
  • In another bowl, cream together butter and sugar.
  • Add the orange zest and vanilla essence and mix well.
  • Add milk and vinegar and beat until creamy.
  • Add in the pistachios and chopped apricots.
  • Add the flour and make soft and sticky dough.
  • Divide the dough into two equal parts.
  • Shape each portion into a log and place them on a greased baking tray.
  • Bake it for 25-30 minutes or until firm to touch.
  • Remove from oven and allow it to cool.
  • Slice the logs with a serrated knife into thin slices.
  • Preheat oven to 150C.
  • Place the slices on the baking tray and bake the slices completely dry.
  • Remove from oven and allow it to cool completely.
  • They stayed crispy for 2 days. Store in air tight jar and serve it along with a cup of coffee.
Keyword Eggless Pistachio Apricot Biscotti Recipe