Apricot and Almond Biscotti


Light, crunchy and perfect for dunking. We love how crisp these biscotti are on the outside yet slightly soft on the inside. The blend of apricots and almonds make for a delicate and subtle sweetness. This Italian inspired treat is delightfully paired with your morning coffee or tea, served as a dessert and are an excellent gift idea. 

What you will need: 

  • 2 cups all-purpose flour
  • 1 tsp. Baking powder
  • Pinch of salt
  • 1 cup white sugar
  • 4 tbsp. butter; room temperature
  • 2 eggs
  • ½ tsp. vanilla extract
  • 1 tsp. almond extract
  • ¼ tsp. ground nutmeg
  • ⅓ cup sliced almonds
  • 8-10 dried apricots; thinly sliced



Prep Time: 15 minutes  ◊  Cook Time: 45 minutes  ◊  Yields Approx: 20 biscotti

  1. Preheat the oven to 350ºF.  And line a baking sheet with parchment paper.
  2. In a medium bowl, stir together the flour, baking powder and salt. Stir to mix.
  3. In a large bowl, whisk together sugar, butter, eggs, vanilla extract, almond extract and nutmeg.
  4. Add dry ingredients into the bowl of wet ingredients and stir until a soft dough forms.
  5. Add the chopped apricots and sliced almonds to the bowl with the dough, then stir until thoroughly combined. Note: Set aside a few almond slices to press into the top of the biscotti.
  6. Divide the dough into two equal halves, then shape each into a flattened log, about 3 inches wide and 12 inches long. Place the logs a few inches apart on the baking sheet. Press a few almonds slices into the top of the dough logs for decoration. 
  7. Bake for 35 minutes or until edges turn golden brown.
  8. Remove the biscotti from the oven – leave the oven on. Let the biscotti cool approximately five minutes, then gently transfer them to a cutting board. Using a serrated knife cut the biscotti, on an angle, into 3/4-inch wide slices. Place the slices back on the baking sheet, cut sides up.
  9. Bake the sliced biscotti for five more minutes, then flip and bake for five minutes on the second side. Transfer biscotti to a wire rack and let cool completely before serving. Store in an airtight container or freeze for a later date. 




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