Almond Apricot Biscotti

These almond apricot biscotti are delightfully crisp and crunchy, and ready to be nibbled on or dipped in your tea or coffee.

Yield 20-24 cookies | Prep Time: 25 minutes | Bake Time: 40 minutes

Biscotti, in Italian, is a general word used for cookies. The word originally refers to a cookie baked in two phases, but later extended as a generic word for any kind of cookie.

The word biscotti as we know it in America describes any kind of elongated, slightly curved, flat bottomed, dry cookies. This type of cookie in Italian is actually called cantucci. These traditional and anise flavored almond cookies are from the Tuscan Region and with their dry texture are highly suitable to round off a meal as an accompaniment to fine “passito” wines. Typically they do contain butter.

With recipes containing butter or olive oil, the biscotti will result softer (try Hazelnut Cherry Biscotti). In this almond apricot biscotti recipe however there is no fat which will make your biscotti much crunchier, ideal for dipping...

  • TIPS
Ingredients to make the Almond and Cardamom Butter Balls
  • 1/2 cup cup granulated sugar
  • 1 tsp grated orange or clementine zest
  • large eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups all-purpose flour, sifted
  • 1 tsp baking powder
  • pinch of salt
  • 1/2 cup almonds (blanched or natural), toasted and coarsely chopped (about 3 ounces)
  • 1/2 cup dried apricots, finely chopped (about 3 ounces)
measurement conversions

required equipment:​ electric mixer, baking sheet (17x11 inches)


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