Almond and Apricot Biscotti Recipe

Name: Almond and Apricot Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¾ cup whole wheat flour (whole-meal); ¾ cup all-purpose flour (plain); ¼ cup firmly packed brown sugar; 1 teaspoon baking powder; 2 eggs, lightly beaten; ¼ cup low-fat milk; 2 ½ tablespoons canola oil; 2 tablespoons honey; ½ teaspoon almond extract; ⅔ cup chopped dried apricot; ¼ cup coarsely chopped almonds

Servings: persons

1
Pre-heat the oven to 350F.
2
In a large bowl, combine the flours, brown sugar and baking powder.
3
Whisk to blend.
4
Add the eggs, milk, oil, honey and almond extract.
5
Stir with a wooden spoon until the dough just begins to come together.
6
Add the chopped apricots and almonds.
7
With floured hands, mix until the dough is well blended.
8
Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log about 12 inches long.
9
Lift the plastic wrap to invert the dough onto a nonstick baking sheet.
10
Bake until lightly browned, 25 to 30 minutes.
11
Transfer to another baking sheet to cool for 10 minutes.
12
Leave the oven set at 350F.
13
Place the cooled log on a cutting board.
14
With a serrated knife, cut crosswise on the diagonal into 24 slices about 1/2-inch wide.
15
Arrange the slices, cut side down, on the baking sheet.
16
Return to the oven and bake until crisp, 15 to 20 minutes.
17
Transfer to a wire rack and let cool completely.
18
Store in an airtight container.

454

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup whole wheat flour (whole-meal), ¾ cup all-purpose flour (plain), ¼ cup firmly packed brown sugar, 1 teaspoon baking powder, and more.

Yes, Almond and Apricot Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Almond and Apricot Biscotti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions