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almond-apricot-biscotti-recipe

Almond Apricot Biscotti

Crunchy biscotti with almonds and apricots, perfect for dipping in coffee.
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Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Course: Dessert
Cuisine: Italian
Servings: 24 pieces
Calories: 90 kcal

Ingredients 

Main Ingredients

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup dried apricots, chopped
  • 1 cup whole almonds, toasted and chopped

Instructions 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  3. In another bowl, beat the eggs and vanilla extract. Add to the dry ingredients and mix until combined.
  4. Fold in the chopped apricots and almonds.
  5. Divide the dough in half and shape each half into a log about 12 inches long. Place the logs on the prepared baking sheet.
  6. Bake for 25-30 minutes, until the logs are golden brown. Remove from the oven and let cool for 10 minutes.
  7. Reduce the oven temperature to 325°F (165°C). Using a sharp knife, cut the logs into ½-inch thick slices. Place the slices cut side down on the baking sheet.
  8. Bake for another 10-15 minutes, until the biscotti are dry and crisp. Let cool completely before serving.

Nutritional Value

Calories: 90kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 0.5g | Cholesterol: 20mg | Sodium: 50mg | Potassium: 60mg | Fiber: 1g | Sugar: 8g | Vitamin A: 50IU | Calcium: 20mg | Iron: 0.5mg

Keywords

Almond, Apricot, Biscotti
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