Apricot Spice Biscotti

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!

Recipes from Day 1 of Christmas Week:

Pistachio Brittle from Cravings of a Lunatic

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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 mins

Cook Time40 mins

Total Time50 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!

Tried this recipe?Mention @savoringitaly or tag #savoringitaly!