John Whaite's pistachio and rosemary biscotti recipe

• 125 g (4.4oz) plain flour
• 75 g (2.6oz) caster sugar
• 0.5 tsp baking powder
• 1 large orange, zest only
• 50 g (1.8oz) dried apricots, roughly chopped
• 80 g (2.8oz) pistachio kernels, roughly chopped
• 1 sprig rosemary, finely chopped
• 1 egg
• 1 tbsp milk

1. Preheat the oven to 180C/gas mark 4.
2. Place the flour, sugar, baking powder, orange zest, apricots, pistachios and rosemary in a mixing bowl and stir together so that everything is evenly dispersed.
3. Beat the egg with the milk using a whisk, and pour this into the bowl.
4. Bring everything together into a dough using your hands.
5. Grab the ingredients and squeeze them together, then, when the mixture forms a rough dough, knead it gently for a minute.
6. Roll the dough into a long fat sausage, about 23cm long, then place it on the baking sheet.
7. Bake for 25 minutes, or until light golden-brown, then remove from the oven and slice into 1cm-thick pieces using a sharp serrated knife.
8. Put these slices back on the baking sheet and back into the oven, turning the oven down to 130C and baking for 15 minutes.
9. Allow to cool completely before eating.

flour, caster sugar, baking powder, orange, pistachio, rosemary, egg, milk

Taken from www.lovefood.com/guide/recipes/44249/john-whaites-pistachio-and-rosemary-biscotti-recipe (may not work)