Apricot Almond Biscotti
Apricot Almond Biscotti
At my favorite local shop, there's a large display of homemade biscotti by the cash register. Every time I'm there, the big apricot-flavored biscotti catch my eye. I'm tempted to buy them, but I always resist because I know I can make a whole batch at home for the cost of just one or two. A few weeks ago, I finally made a batch of apricot almond biscotti , and I was right. I made 28 delicious biscotti for just over $3! That's about 1/10th of the price at the coffee shop. A real win!
Stash Your Apricot Almond Biscotti in the Freezer
One of the best things about baking biscotti is that you can store them in the freezer, out of sight and out of mind, reducing the temptation to devour them all at once. Whenever you want, simply take out one or two biscotti and enjoy them with your morning or afternoon coffee. This way, you'll always have a fresh supply of homemade apricot almond biscotti ready to be dunked and savored!
How to Make Apricot Almond Biscotti – Step by Step
1-Preheat the oven to 350ºF. In a medium mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Stir until they are well combined.
2-In a separate mixing bowl, combine 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, 1/2 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp nutmeg.
3-Beat the wet ingredient together until they are light and creamy in appearance (pictured above). Pour the dry ingredients into the wet ingredients and stir until a soft dough forms (it will look a bit like sugar cookie dough).
4-Chop 1/3 cup (or about 8 pieces) of dried apricots into small pieces.
5-Add the chopped apricots and 1/3 cup sliced almonds to the dough and stir to combine. Save a few pieces of almond to press into the top of the biscotti.
6-Line a baking sheet with parchment paper. Divide the dough into two pieces, then shape each piece into a flattened log, about 2-3 inches wide and 12 inches long. Press a few pieces of almonds into the top for decoration.
7-Bake the biscotti for 35 minutes, or just until they begin to get a slight golden color and the tops begin to crack. Remove the biscotti from the oven (but don’t turn it off) and let them cool for about five minutes. This helps them solidify a little and makes them easier to slice.
8-Transfer the biscotti logs to a cutting board, and slice them on a diagonal into 3/4-inch wide slices.
9-Place the slices back on the baking sheet, cut sides up, and bake for another 5 minutes. Flip the biscotti so that the other cut side is facing up, and bake for an additional five minutes.
10-And that’s it! Just let the apricot almond biscotti cool completely before you pack them up for storage. Whether freezing or keeping at room temperature, make sure they are in an air-tight container.
11-Frozen biscotti thaw in a matter of minutes at room temperature.
12-And then they’re ready to be dunked into your best cup of coffee!
Fresh homemade Apricot Almond Biscotti cost just pennies each and can be stored in the freezer, ready for dunking anytime.
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 4 tbsp butter, room temperature
- 1 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp nutmeg
- 1/3 cup sliced almonds
- 1/3 cup dried apricots (about 8 pieces)
- Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, and salt until evenly mixed.
- In a large bowl, beat together the sugar, butter, eggs, vanilla extract, almond extract, and nutmeg until the mixture is light and creamy in appearance.
- Pour the dry ingredients into the bowl of wet ingredients and stir until a soft dough forms.
- Chop the apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the dough, then stir until they are mixed in. Save a few pieces of almond to press into the top of the biscotti.
- Line a baking sheet with parchment paper. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. Place the logs a few inches apart on the baking sheet. Press a few pieces of almonds into the top of the dough for decoration. Bake the biscotti logs for 35 minutes in the preheated oven, or just until the edges turn golden and the top has a few cracks.
- Remove the biscotti from the oven, but don’t turn it off. Let the biscotti cool for about five minutes, then carefully transfer them to a cutting board. Use a serrated knife to cut the biscotti, on an angle, into 3/4-inch wide slices. Place the slices on back on the baking sheet, cut sides up.
- Bake the sliced biscotti for about five more minutes, then flip and bake for five minutes on the second side. Allow the biscotti to cool completely before serving or packing in an air-tight container.
