Pistachio Apricot Kernel Cookies


These Pistachio Apricot Kernel Cookies are very similar to Italian biscotti but healthier, with very little fat and the benefits of apricot kernels.


  • 1 cup self raising flour
  • 1/2 tsp ground cardamom 
  • 4 large egg whites
  • 1/4 tsp salt
  • 1/2 cup caster sugar
  • zest of 1/2 an orange
  • zest of 1/2 a lemon
  • 1/2 cup pistachio nuts
  • 1/2 cup apricot kernels
  • 1/2 cup finely chopped dried apricots

 Preheat the oven to 180C/350F/gas 4 and line a loaf tin.

Sift together the flour and cardamom.

In a clean bowl whisk the egg whites on a medium speed until frothy and add the salt.

Increasing the speed of the whisk to medium-high gradually add the sugar until it forms glossy, stiff peaks.

Using a plastic spatula or metal spoon gradually fold in the flour.

Mix the chopped apricots with a little flour to coat them, then add them to the mix along with the nuts and zest and fold in.

Transfer the mix into the loaf tin and bake for 35-40 minutes until golden brown and a skewer or knife comes out clean.

Cool in the tin for 10 minuted before turning out and leaving to cool completely.

Wrap the loaf well and freeze for several hours. This makes it easier to slice.

Preheat the oven to 90C/200F/gas 1/4

Thinly slice the loaf and lay out evenly on a baking tray.

Bake for approximately 40-60 minutes to dry them out, turning them throughout cooking so not to brown them.


This recipe was first posted by Vera on Baking Obsession and can be found here.

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