Ingredients for Almond Cranberry Apricot Biscotti
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup chopped dried apricots
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 2 large eggs
- 3/4 cup granulated sugar
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest (rind of 1/2 orange)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
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How to Make Almond Cranberry Apricot Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix.
- Stir in the almonds, cranberries, and apricots.
- Turn the dough out onto a lightly floured surface and shape it into a log about 12 inches long and 2 inches wide.
- Place the log onto the prepared baking sheet and bake for 25-30 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 10 minutes.
- Reduce oven temperature to 325°F (160°C).
- Using a serrated knife, slice the log diagonally into 1/2-inch thick slices.
- Place the slices cut-side down onto the baking sheet and bake for another 10-15 minutes, or until golden brown and crisp.
- Let the biscotti cool completely on a wire rack before serving.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
29g
Fat
7g
Carbs
4g
