Recipe: Mushroom and Apricot Biscotti

Posted by Rachel Robinson on 9 July 2013

We went mushroom foraging at Delheim Wine Estate in Stellenbosch to enjoy tasty wild and exotic mushroom dishes at the Delheim Garden Restaurant, with many of the mushrooms used in the dishes coming from Delheim’s own forest. Their mushroom menu will only be available again next year, but never fear: they’ve kindly given us some recipes so you can have a taster in your own kitchen!

Other tasty mushroom recipes:

Homemade Tagliatelle with Exotic Mushrooms and Parmesan

Venison and Pine-Ring Mushroom Stew

Mushroom Risotto


Mushroom and Apricot Biscotti

(It might seem quite daring, but nothing ventured, nothing gained, right?)


50g butter
225g cake flour, plus a little extra for shaping
150g castor sugar
Pinch of salt
½ teaspoon baking powder
100g dried mushrooms, cut into slices to retain the hint of a mushroom shape
75g dried apricots, sliced
2 extra large eggs
1 teaspoon truffle oil
½ teaspoon finely ground star anise


1. Preheat the oven to 180°C.

2. Melt the butter in the microwave and cool slightly.

3. Sieve the flour, sugar, salt, baking powder and star anise into a large bowl.

4. Add the mushrooms and the apricots and mix in well.

5. In a small bowl, whisk together one of the eggs and the yolk of the second egg, the truffle oil and the butter. Retain the second egg white and whisk slightly to break it up in case you need it to bring the dough together.

6. Make a well in the middle of the dry ingredients and pour the egg and butter mixture into it. Stir until it forms a dough, you might need to add some or all of the leftover egg white to achieve this.

7. Divide the dough into two equal pieces. Very lightly dust a work surface with a little flour and shape into two logs, each about 20cm long.

8. Cover a large baking sheet with non-stick baking paper and place the logs on it leaving plenty of space between them.

9. Bake on the middle shelf for 40 minutes until golden brown and firm to the touch. Remove from oven and cool for 20 minutes.

10. Using a sharp knife slice the biscotti logs on the diagonal into slices and arrange standing up in a single layer on the baking sheet.

11. Return to the oven for 20 minutes to allow them to crisp up.

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