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    Home » Popular » Italian Recipes

    December 7, 2015 Baking

    Apricot Spice Biscotti

    Jump to Recipe - Print Recipe

    Apricot Spice Biscotti are made with sweet apricots and warm holiday spices. These biscotti will become your favorite treat to enjoy with your coffee any time of the day!

    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!
    overhead image of apricot spice biscotti

    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.

    What does biscotti mean?

    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!

    How many times do you bake apricot spice biscotti?

    Twice! 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).

    overhead image of apricot spice biscotti on a baking tray

    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.
    overhead image of apricot spice biscotti on a baking tray

    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.

    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

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    Apricot Spice Biscotti

    Apricot Spice Biscotti are made with sweet apricots and warm holiday spices. These biscotti will become your favorite treat to enjoy with your coffee any time of the day!
    Prep Time10 minutes mins
    Cook Time40 minutes mins
    Total Time50 minutes mins
    Course: Dessert
    Cuisine: Italian
    Keyword: biscotti, Cookies
    Author: Lora

    Ingredients

    BISCOTTI

    • 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

    GLAZE

    • 1 cup confectioners’ sugar
    • 2 Tablespoons milk

    Instructions

    • 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!

    Nutrition Disclaimer

    Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.

    Tried this recipe?Mention @savoringitaly or tag #savoringitaly!
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    lora and gabby

    Welcome to our Italian kitchen! We are Lora and Gabriella, the mother-daughter team behind Savoring Italy. With more than 30+ years of experience in the kitchen, Lora has had a great advantage – receiving guidance from both her husband who is an executive chef/restaurant owner and her mother who is a renowned private chef. 

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