Apricot and Almond Biscotti

Apricot and Almond Biscotti is a delightful Italian treat, excellent for dipping into coffee or savoring alone. This crunchy, twice-baked cookie features a sweet and nutty flavor profile with dried apricots and toasted almonds. The dough is shaped into logs, baked until golden, then sliced and baked again for a classic biscotti texture. The process is simple, making it accessible for both experienced bakers and those new to the kitchen. Enjoy a batch of Apricot and Almond Biscotti as a tasty snack or dessert.

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup dried apricots, chopped
• 1 cup almonds, toasted and chopped

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the all-purpose flour, sugar, baking powder, and salt.
3. In a separate bowl, beat the eggs and vanilla extract until well combined.
4. Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
5. Fold in the dried apricots and toasted almonds.
6. Divide the dough in half and shape each half into a log on a lined baking sheet.
7. Bake in the preheated oven for 25 minutes, until lightly golden.
8. Remove from the oven and allow to cool for 10 minutes to firm up slightly.
9. Slice the logs diagonally into biscotti slices, about 1/2-inch thick.
10. Place the slices back on the baking sheet, cut side down, and bake for an additional 10-15 minutes until crisp and dry.
11. Let the biscotti cool completely on a wire rack before serving.

Keywords: Sweet, Baking, Crunchy, Dessert, Italian

Spice Rack: Vanilla Extract

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