Looking for the BEST Biscotti recipe? Try our Apricot Almond Biscotti, They 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!
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Servings
20
Type
Biscotti
prep Time
20 min
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).
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