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
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
Food Done Light
Farm Fresh Feasts
Flour On My Face
Mother Would Know
Food Lust People Love
My Catholic Kitchen
Try Anything Once Culinary
That Skinny Chick Can Bake
Cooking In Stilettos
Mind Over Batter
Rants From My Crazy Kitchen
Lauren Kelly Nutrition
Big Bear's Wife
From Gate to Plate
Karen's Kitchen Stories
Dixie Chik Cooks
The Tomato Tart
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
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)
- 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!