Forktionary

Apricot Almond Biscotti Recipe

Delightfully crunchy Apricot Almond Biscotti, a recipe adapted from Becel's Heart Healthy Cooking. These twice-baked delights offer a perfect blend of sweet apricots, crunchy almonds, and a hint of almond extract. Enjoy with your morning coffee or as a delightful afternoon treat! Perfect for gifting!

Prep Time 20 mins
Cook Time 95 mins
Calories 85.2 kcal
Protein 3g
Rating 2.0 (2 Reviews)
Apricot Almond Biscotti 26

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Apricot Almond Biscotti

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Apricot Almond Biscotti? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Apricot Almond Biscotti

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together 3 cups all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking soda, and ½ teaspoon salt.
  3. Stir in 1 cup chopped dried apricots and 1 cup slivered almonds.
  4. Make a well in the center of the dry ingredients.
  5. In a separate bowl, whisk together 2 large eggs, 2 large egg whites, ½ cup Becel margarine (or other unsalted butter), and 1 teaspoon almond extract.
  6. Pour the wet ingredients into the well and whisk until just combined. Do not overmix.
  7. Stir in the dry ingredients until just combined. The dough will be slightly sticky.
  8. Turn the dough out onto a lightly floured surface and form into a 16-inch long log.
  9. Place the log onto a baking sheet lined with parchment paper.
  10. Using slightly wet hands, flatten the log to about 1 inch thickness.
  11. Bake for 30 minutes, or until the log is light golden brown and cracked on top.
  12. Remove from oven and let cool on the baking sheet for 10 minutes.
  13. Reduce oven temperature to 325°F (160°C).
  14. Transfer the cooled log to a cutting board.
  15. Using a serrated knife, carefully cut the log diagonally into ⅓-inch thick slices.
  16. Arrange the biscotti slices, cut-side down, on a baking sheet.
  17. Bake for 20-25 minutes, or until pale golden brown and crisp.
  18. Let the biscotti cool completely on the baking sheet before serving.
  19. Store in an airtight container at room temperature to maintain crispness.

Nutrition Information (Approximate per serving)

Sodium

2 g

Sugar

26g

Fat

1g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Breakfast & Brunch Sweets & Sides Desserts European Italian Vegetarian Holiday Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Healthy Desserts Lunch Fruit Oven European Dinner Party Finger Food Heirloom Historical Holiday Event Picnic Cookies And Brownies Italian Nuts Dietary Gifts Biscotti Comfort Food Brown Bag Taste Mood To Go Equipment Number Of Servings Presentation 4 Hours Or Less