Apricot Almond Biscotti Recipe

Apricot Almond Biscotti Recipe

1-hour 20-Minute recipe Serves 36
This easy-to-make apricot almond biscotti recipe is a great mid-morning or afternoon snack. Enjoy with coffee or milk and be instantly transported to an Italian terrace. This recipe comes together in a tad more than an hour— but makes up for it with every crunchy bite.
1-hour 20-Minute recipe Serves 36


Prep: 20 mins | Cook: 50 mins
  • 1

    Position rack in centre of oven, then preheat to 350°F.

  • 2

    Combine flour, sugar, apricots, almonds, baking soda and salt in a large bowl. Make a well in centre of flour mixture.

  • 3

    Whisk eggs, egg whites, margarine and almond extract in a small bowl or measuring cup. Pour into centre of flour mixture. Mix until combined and a dough forms.

  • 4

    Shape dough into a ball. Place dough on a baking sheet, then shape into 16-in-long by 1-in-thick log with slightly moist hands.

  • 5

    Bake until light golden brown and cracked on top, about 30 minutes. Remove from oven and let stand on baking sheet for 10 minutes. Reduce oven temperature to 325F.

  • 6

    Place warm log on cutting board and cut on sharp diagonals into 1/2-in slices with a serrated knife. Arrange biscotti, cut-side-down, on same baking sheet.

  • 7

    Bake until pale golden brown, about 20 more minutes. Transfer sheet to a rack to cool completely (biscotti will harden while cooling). Store biscotti in an airtight container.

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