Apricot Almond Biscotti
Course: DessertCuisine: ItalianDifficulty: MediumServings
24
cookiesPrep time
15
minutesCooking time
45
minutesTotal time
1
hourIngredients
1½ cups all-purpose flour
½ cup almond flour
1 tsp baking powder
1/4 tsp salt
1 cup sugar
4 Tbsp dairy-free butter, room temperature
2 large eggs
1/2 tsp vanilla extract
1 tsp almond extract
1/4 tsp nutmeg
1/3 cup chopped or sliced almonds
1/3 cup finely chopped dried apricots
Directions
- Preheat the oven to 350ºF. In a large bowl, beat together the sugar, butter, eggs, vanilla extract, almond extract, and nutmeg until the mixture is light and creamy in appearance.
- Add in the flour, almond flour, baking powder, and salt and stir until a soft dough forms.
- Add the chopped apricots and sliced almonds to the bowl with the dough, then stir until they are mixed in.
- Line a baking sheet with parchment paper. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. Place the logs a few inches apart on the baking sheet.
- Bake the biscotti logs for 30-35 minutes in the preheated oven, or just until the edges turn golden and the top has a few cracks.
- Remove the biscotti from the oven, but don’t turn it off. Let the biscotti cool for about five minutes, then carefully transfer them to a cutting board. Use a serrated knife to cut the biscotti into 3/4-inch wide slices. Place the slices back on the baking sheet, cut sides up.
- Bake the sliced biscotti for about 6 more minutes, then flip and bake for 6 minutes on the second side. Allow the biscotti to cool completely before serving or packing in an air-tight container.
