Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!
Ingredients – 2 cups all-purpose flour – 1 teaspoon baking powder – ¼ teaspoon salt – 1 cup sugar – 4 Tablespoons butter room temperature – 2 large eggs – 1 teaspoon finely grated orange zest – 2 teaspoons freshly squeezed orange juice – ½ teaspoon vanilla extract – 1 cup whole almonds toasted and coarsely chopped – 1 cup dried apricots chopped – 1 teaspoon finely grated orange zest – 2 teaspoons freshly squeezed orange juice
How to make mini biscotti? It’s really simple to make smaller biscotti. All you have to do is cut the dough logs into 4 sections instead of 2. The smaller logs will bake a bit faster than the full sized logs, so check on them at about 15 minutes of baking. To make small biscotti, shape the dough into 4 logs instead of two. It takes less time to bake the smaller logs, so check on them at about 15 minutes and see if they’re ready.
– If you don’t have a mixer or a food processor, you could make the dough by hand. – The dough is sticky, so it is best to use a spatula to scrape out the dough. – It’s easiest to shape the logs by spraying your hands with baking spray. Also, a little flour on your hands will work. I prefer the baking spray method, but whatever works for you. – Most important tip is to make sure you cool the logs completely before slicing (a full 30 minutes is ideal). Rushing will result in a crumbly mess (I’ve rushed before and it’s not pretty!). – Baking the biscotti on the second bake for less time will give you a less crunchy biscotti (if you like them softer).
RECIPE TIPS AND FAQ’S:
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