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Dessert Recipes

Apricot Spice Biscotti and a #ChristmasWeek Giveaway!

Holidays can be so very stressful for so many reasons. They seem to always sneak up on me and I wonder how fast the time went by! But all through the year, I find recipes I want to try during this special time of year. These apricot spice biscotti are something we love to bake even when it is not Christmas!

Biscotti are the perfect way to start your day with your hot cup of coffee, tea, or as I prefer, a cappuccino! They are also so lovely to dunk into a hot cup of cocoa on cold winter's day. Let's talk biscotti and what does the word mean?  Biscotto in Italian means twice cooked (bis: twice, cotto: cooked, past participle of coucere, 'to cook'). Have biscotti always intimidated you a little? They really are super easy to make and the flavor combos are endless!

After you bake them the first time, you let them cool. Next step is to slice them and bake again: biscotti (twice baked!). The incredible spice scent that will be coming out of your oven will have anyone waiting in your house lined up for the first taste (my kids, husband and the pups were all lined up). I used dried apricots in my biscotti, but dried cranberries would also be great with this recipe! Biscotti are so much fun to experiment with. Make sure there is a little flour on your clean surface. It will help you roll out your logs. These biscotti get better on the 2nd or 3rd day (if any are left!). These spicy biscotti drizzled with a simple sugar glaze and a little sparkle make them a lovely holiday cookie to bake and share with those you love.

Welcome to Day 1 of Christmas Week. This annual event was started in 2012, and is hosted by Kim of Cravings of a Lunatic. This year we have over 35 bloggers sharing festive sweet recipes for the event. Plus we all chipped in for a huge Amazon Gift Card Giveaway so be sure to enter!

Participants for Christmas Week:

Cravings of a Lunatic

Desserts Required

Poet in the Pantry

The Redhead Baker

Pineapple and Coconut

All Roads Lead to the Kitchen

Hezzi-D's Books and Cooks

Cupcakes & Kale Chips

Cooking on the Front Burner

The Little Ferraro Kitchen

Crumb: A Food Blog

The Bitter Side of Sweet

Amee's Savory Dish

Comfortably Domestic

Food Done Light

Farm Fresh Feasts

Flour On My Face

Mother Would Know

Food Lust People Love

My Catholic Kitchen

Daily Appetite

Try Anything Once Culinary

That Skinny Chick Can Bake

Savory Experiments

Cooking In Stilettos

Food Babbles

Mind Over Batter

Rants From My Crazy Kitchen

Lauren Kelly Nutrition

Big Bear's Wife

Everyday Southwest

From Gate to Plate

Karen's Kitchen Stories

Savoring Italy

Dixie Chik Cooks

The Tomato Tart

Aloha Flavor

CopyKat Recipes

Recipes from Day 1 of Christmas Week:

Pistachio Brittle from Cravings of a Lunatic

Coconut Lemon Raspberry Bundt Cake from Desserts Required

Peppermint Bark from Poet in the Pantry

Eggnog Pound Cake from The Redhead Baker

Quince, Cranberry and Persimmon Crisps from Pineapple and Coconut

Chocolate Fruit 'n Nut Bites from All Roads Lead to the Kitchen

Fancy Chocolate Covered Marshallows from Hezzi-D's Books and Cooks

Gluten Free Cranberry Orange Coffee Cake from Cupcakes and Kale Chips

Marzipan Fruits from The Little Ferraro Kitchen

Eggnog Truffles from Crumb: A Food Blog

Peppermint Fudge from The Bitter Side of Sweet

Dark Chocolate Peppermint Cupcakes from Amee's Savory Dish

Gingerbread Cake with Orange Cream Glaze from Comfortably Domestic

Christmas Sweets and Treats from Food Done Light

Spiked Hot Cocoa Gift Mix from Farm Fresh Feasts

Chanukah Olive Oil Cookies from Mother Would Know

Coconut Pralines from Food Lust People Love

Blueberry Overnight Sweet Rolls from My Catholic Kitchen

Chocolate Chip Shortbread Cookies from Daily Appetite

Chocolate Dipped Gingersnaps from Try Anything Once Culinary

Mini Red Velvet Cupcakes from That Skinny Chick Can Bake

Dark Chocolate Almond Cheesecake Cups from Savory Experiments

Bourbon Soaked Eggnog Cake from Cooking In Stilettos

Ginger Snap Cocktail from Food Babbles

Coquito Cinnamon Roll Bundt from Mind Over Batter

No-Bake Chocolate Peppermint Cheesecake from Rants From My Crazy Kitchen

Easy White Chocolate Peppermint Fudge from Big Bear's Wife

Easy Cream Cheese Cookies from Everyday Southwest

Gingerbread Cookie Bars from From Gate to Plate

Molasses Ginger Cookies from Karen's Kitchen Stories

Apricot Spice Biscotti from Savoring Italy

Caramel Bacon Bark from Dixie Chik Cooks

Gluten Free Chocolate Gingerbread Crinkle Cookies from The Tomato Tart

Easy Macadamia Cashew Brittle from Aloha Flavor

Apricot Spice Biscotti

by Savoring Italy
Prep Time: 10
Cook Time: 35-40 minutes

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1 tsp cinnamon
  • 1 tsp ginger
  • 1/4 tsp nutmeg
  • pinch of cloves
  • 1/3 cup butter, softened
  • 2/3 cup packed brown sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup chopped dry apricots (or cranberries)
for the glaze
  • 1 cup confectioners’ sugar
  • 2 Tablespoons milk
Line a large baking sheet with parchment paper.

In a large bowl, stir together flour, baking powder, salt, cinnamon, ginger, nutmeg. Stir into dry ingredients as well.

In a stand mixer, cream butter and sugar.

Add eggs and vanilla. Continue to beat in mixer for 3-4 minutes, scraping down the sides of the bowl.
Beat in all the dry ingredients. Stop the mixer and stir in the apricots. The dough was slightly stiff, but still slightly sticky. Cover and chill dough for about an hour. While dough chills, preheat oven to 350° F.

Turn the dough out onto a lightly floured surface, and knead 7 or 8 times. Divide dough in half. Roll each loaf into a log and then flatten into a mounded shape on the baking sheet. The logs should be roughly 1 1/2 inches wide and 10 inches long, and spaced a few inches apart on the baking sheet.
Bake for 20 minutes, until lightly browned.

Remove from oven and let cool 20 minutes. Reduce the oven temperature to 325 F degrees.

With a sharp serrated knife, slice diagonally into ½ inch thick slices. Place cut side down on parchment paper and bake again for 8-10 minutes. Turn slices over and bake another 8-10 more minutes or until the slices are crisp around the edges and golden brown.

In a small bowl, whisk together the confectioners’ sugar and milk until it forms a thick but pourable glaze (if too thick add a little more milk a teaspoon at a time. If too thin, whisk in more confectioner's sugar a tablespoon at a time). Drizzle on the cookies and toss on the sprinkles. Enjoy!


  1. I love making jam thumb print cookies

  2. I LOVE biscotti for Christmas! These look so pretty and festive!

  3. Such a great flavor for biscotti! They are so pretty too!

  4. […] Apricot Spice Biscotti from Savoring Italy […]

  5. I love making biscotti and your version looks fabulous!! Thanks for the great giveaway!

  6. I absolutely LOVE the flavors in this biscotti!

  7. Such a great flavor combination, these biscotti sound wonderful!

  8. Love the idea of apricots and all the spices in these biscotti! I love these cookies, and this recipe sounds amazing - perfect partner with a hot cup of coffee! Great pix, too!

  9. Love the more non-traditional combination of apricot and spices!

  10. This flavor combination sounds fabulous! I love the traditional spices with apricot!

  11. Perfect biscotti, Lora (not that I'd expect anything less from you!!). I love that you added apricots---perfect treat with my afternoon tea :)

  12. […] Apricot Spice Biscotti from Savoring Italy  […]

  13. Loving the flavors in this! And I'm a fan of anything covered with glaze for breakfast :)

  14. Haha! I so didn't mean breakfast! Although I'm not opposed to cookies for breakfast either ;)

  15. I adore biscotti in all forms, and I love the use of apricot here!

  16. […] Cookie Bars from From Gate to Plate Molasses Ginger Cookies from Karen’s Kitchen Stories Apricot Spice Biscotti from Savoring Italy Caramel Bacon Bark from Dixie Chik Cooks Gluten Free Chocolate Gingerbread […]

  17. They're totally great for breakfast, Serene!! :))

  18. These are so pretty! And apricots - I feel like I always forget about them. I totally need to use them more often.

  19. Biscotti are so pretty (and so sturdy!)

    easy, and they travel well....

  20. Oh, fun! I didn't know that about the meaning of biscotti. :) These look so delicious! And hey - you have a new blog name! Very nice. :)

  21. I was never a fan of biscotti until recently. I guess as a kid, it was just a really crunchy cookie that wasn't that sweet. As coffee drinking adult, they have definitely grown on me!

  22. I love dunking biscotti in my coffee, and it's been far too long since I've done so. Apricot and spice sounds like the perfect flavor - I think I'll make a batch this month!

  23. […] Cookie Bars from From Gate to Plate Molasses Ginger Cookies from Karen’s Kitchen Stories Apricot Spice Biscotti from Savoring Italy Caramel Bacon Bark from Dixie Chik Cooks Gluten Free Chocolate Gingerbread […]

  24. I've been making a lot of biscotti this season. I just love it. Yours with apricot and spice sounds heavenly! Such a delicious sounding combination of ingredients!

  25. Oh, man! Dipping biscotti into a mug of hot chocolate is the best way to warm up from the cold. The wealth of flavor combinations for biscotti make them so much fun to make. Apricot spice sounds delightful!

  26. […] Apricot Spice Biscotti from Savoring Italy […]

  27. It's a fun meaning and thank you! It was time for a change!! :)

  28. Cappuccino is my favorite coffee drink, too (which I get looks for because apparently, it's so 1980s! haha! What with all the crazy types of lattes available). I can totally see how these biscotti are on the table year round! I'd love to try 'em!

  29. Ooooh, these are pretty & festive! What a great giveaway too! The things I would do with a $500 Amazon card!

  30. I love biscotti but I don't make it a lot. I'm not sure why because it's 100% worth it! Oh and apricots - my favorite!

  31. […] Apricot Spice Biscotti from Savoring Italy […]

  32. I may need to make some of those for my dad. These would be the perfect homemade Christmas gift!

  33. What lovely biscotti! I love, love, love gifting biscotti at the holidays. These look delightful.

  34. Ha! I would take a great cappuccino any day over a flavored latte!!:) Thanks, Rose! Happy Holidays to you!

  35. Biscotti are so much fun to make! Thank you, Renee!

  36. Apricots are one of my favorite fruits and they work so well in biscotti and more! I need these with my morning cuppa!