Apricot Almond Biscotti


1/2 Cup Butter
2/3 Cup Sugar
2 Teaspoons Baking Powder
1/4 Teaspoon Ground Cardamom or Cinnamon
2 Eggs
1 Teaspoon Vanilla
2 Cups all-purpose Flour
3/4 Cups Chopped Almonds
3/4 Cups Finely Snipped Dried Apricots
1 Egg Yolk (Optional)
1 Teaspoon Water (Optional)


In large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds or until softened. Add the sugar, Baking Powder, and cardamom (and or cinnamon): Beat until combined. Beat in the eggs and vanilla. By hand, stir in any remaining flour with the almonds and apricots. Divide the dough in half, If necessary, cover and chill for 1-2 hours or until easy to handle. Shape each portion into a 9" long log; place about 4" apart on a lightly greased cookie sheet-flatten the logs slightly until about 2" wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs----this gives the gift a more professional touch in my opinion!

Bake in a 375-degree oven for 25-30 min or until a toothpick inserted near the centers comes out clean. Cool on the cookie sheet for about 1 hour. With a serrated knife, cut each log diagonally into 1/2" thick slices. Lay the slices; cut side down, on an ungreased cookie sheet. Bake in a 375 degree oven for 8 minutes and then turn slices over; bake for an additional 8-10 minutes more until dry and crisp (do NOT under bake). Cool on wire rack. Gift Label: Store in an airtight container at room temp for up to 2 days or freeze for up to 6 months.

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