Apricot Spice Biscotti are made with sweet apricots and warm holiday spices. These Christmas biscotti will become your favorite treat to enjoy with your coffee any time of the day!
If you love biscotti, then you will also like my banana bread biscotti and my almond biscotti!
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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.
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!
Ingredients
- Biscotti
- All purpose flour: I like using a classic all purpose flour here because it gives the biscotti that sturdy crunch without being too heavy.
- Baking powder: Just enough to give a little lift so the biscotti are crisp but not dense.
- Sea salt: A small pinch balances the sweetness and brings out the warm spices.
- Cinnamon: This is the main spice I lean on for that cozy holiday flavor.
- Ginger: I love the gentle warmth it adds, especially with the dried fruit.
- Nutmeg: A touch of nutmeg makes everything feel festive and a little nostalgic.
- Cloves: Just a pinch goes a long way and gives the biscotti depth.
- Butter, softened: I always use butter for richness and that classic homemade taste.
- Brown sugar: I like brown sugar here because it adds moisture and a subtle caramel note.
- Eggs: These hold everything together and give structure to the dough.
- Vanilla extract: Vanilla rounds out all the spices and makes the biscotti smell incredible while baking.
- Dried apricots or cranberries, chopped: I usually go with what I have on hand. Apricots are sweet and mellow, cranberries add a little tart bite.
- Glaze
- Confectioners' sugar: This makes a simple, sweet glaze that looks beautiful once set.
- Milk: Just enough to thin the glaze to a drizzle that coats the biscotti perfectly.
How to make Christmas Biscotti
- Step one: Line a large baking sheet with parchment paper and set aside.
- Step two: In a large bowl, stir together the flour, baking powder, salt, cinnamon, ginger, and nutmeg until well combined.
- Step three: In the bowl of a stand mixer, cream the softened butter and brown sugar until light and fluffy.
- Step four: Add the eggs and vanilla extract. Beat for a few minutes, scraping down the sides of the bowl so everything mixes evenly.
- Step five: Gradually beat in the dry ingredients just until combined. Stop the mixer and gently stir in the chopped apricots or cranberries. The dough will be slightly stiff but still a little sticky.
- Step six: Cover the dough and chill for about an hour. While the dough chills, preheat the oven to 350°F.
- Step seven: Turn the dough out onto a lightly floured surface and knead a few times until smooth. Divide in half, shape into logs, and gently flatten into mounded shapes. Place on the prepared baking sheet, leaving space between each log.
- Step eight: Bake for about 20 minutes, until lightly golden. Remove from the oven and let cool for about 20 minutes. Lower the oven temperature to 325°F.
- Step nine: Using a sharp serrated knife, slice the logs diagonally into slices about half an inch thick. Place the slices cut side down on the baking sheet.
- Step ten: Bake for 8 to 10 minutes, flip the biscotti, then bake another 8 to 10 minutes until crisp around the edges and lightly golden.
- Step eleven: Whisk together the confectioners' sugar and milk until thick but pourable. Drizzle over the cooled biscotti, add sprinkles if you like, and let set before serving.
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).
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.
What is the secret to making biscotti?
The secret to making biscotti lies in a few key steps:
- Twice Baking: A major hallmark of biscotti is the dough's twice-baking. A log of dough is baked once, then sliced and baked again to create a dry, crisp character.
- Dough Consistency: Too dry and the biscotti will be crumbly; too wet and they will spread out too much while baking. They should be firm but slightly sticky.
- Flavor Boosts: Add a splash of vanilla, almond extract, or citrus zest. Or nuts, dried fruits, or chocolate chips.
- Diagonal Slicing: Watch the logs cool for a couple of minutes before slicing diagonally into coins with a sharp, serrated knife. That way, they hold their shape and don't crumble.
Are biscotti healthier than cookies?
Biscotti can be equal to or better than other cookies in terms of health, depending on what it is made of and the serving size. Here are some reasons why:
- Lower Fat Content: Biscuits have a lower fat content than most other cookies.
- Naked Biscotti: No frosting or glazing means less sugar and fat added.
- Nut and Fruit Add-ins: Most recipes for biscotti contain nuts and/or dried fruits, adding fiber and nutrients to the product.
- Portion Control: Compared with other cookies, which might be larger and heavier, biscotti are easier to cut in smaller pieces that are still satisfying, but require far fewer calories to enjoy.
Is biscotti better with oil or butter?
It all depends on whether you want biscotti to be crisp and oily or soft and buttery.
- Butter: Butter gives biscotti a richer flavor and a little more crumble; it can also add a degree of moisture, making the biscotti less hard.
- Oil: Bisotti made with oil, like olive oil or vegetable oil, are lighter and crisper. Olive oil in particular will lend a subtle, distinctive flavour. In the end, it's a matter of taste. Should the biscotti be rich, with a creamier texture, and softer than the biscotti made with oil? Or should it be light and crisp, with a background hint of olive oil flavor? The choice is yours.
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Christmas Biscotti Recipe
Ingredients
BISCOTTI
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoon ginger
- ¼ teaspoon nutmeg
- pinch of cloves
- ⅓ cup butter softened
- ⅔ cup packed brown sugar
- 2 eggs
- 1 teaspoon 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 ½ 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.
