Apricot Biscotti Photo
Apricot Biscotti

YIELD Makes 30 servings


3 cups all-purpose flour
1‑1/2 teaspoons baking soda
1/2 teaspoon salt
2/3 cup sugar
3 eggs
1 teaspoon vanilla
1/2 cup chopped dried apricots*
1/3 cup sliced almonds, chopped
1 tablespoon reduced-fat (2%) milk
*Other chopped dried fruits, such as dried cherries, cranberries or blueberries, can be substituted.


  1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
  2. Combine flour, baking soda and salt in medium bowl; set aside.
  3. Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
  4. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
  5. Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Slice diagonally into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.
This recipe appears in: Biscotti
Serving Size: 1 cookie
Fiber 1 g
Carbohydrate 16 g
Cholesterol 21 mg
Saturated Fat <1 g
Total Fat 1 g
Calories from Fat 10 %
Calories 86
Protein 2 g
Sodium 108 mg
Starch 1
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