300 ml double cream
175 g sweetened condensed milk
60 ml Frangelico or hazelnut liqueur
2 cup self-raising flour, plus extra for dusting
½ cup pistachios
40 g toasted hazelnuts, finely chopped
180 g glacé apricots, roughly chopped
¼ cup maple syrup
1 cup espresso coffee, freshly brewed
- Put cream, condensed milk and liqueur in a small bowl and beat, using an electric hand mixer, until a soft creamy mixture forms. Spoon mixture into a 20 x 10 x 7cm deep loaf tin. Cover tin with plastic wrap and freeze overnight.
- Preheat oven to 180°C. Line 1 large oven tray with baking paper. Combine flour, pistachios, hazelnut and apricot in a large bowl. Whisk eggs and maple syrup in a small jug. Add egg mixture to flour mixture and stir until combined. Turn out dough onto a lightly floured surface and divide into 2 portions. Form each portion into a 4cm-wide log. Transfer logs to prepared tray. Bake for 30 minutes or until firm to the touch.
- Reduce oven temperature to 140°C. Using a small serrated knife, thinly slice logs. Return slices to prepared tray and bake for 10 minutes. Turn, then bake for a further 10 minutes. Transfer to a wire rack to cool completely.
- Using a small ice-cream scoop, put 1 scoop of ice-cream in each of 8 small glasses. Top with coffee and serve with biscotti on the side.