Apricot Biscotti Recipe – a delicious recipe with flour, baking powder, salt, sugar, eggs, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Adjust oven rack to upper and lower middle positions and preheat oven to 350u00b0F. Line two baking sheets with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside.
2
In a large bowl, cream together sugar, eggs, and yolks with an electric mixer until pale and creamy, about 3 minutes. Beat in vanilla. Beat in flour until just combined, then stir in apricots.
3
Using floured hands, divide dough into 4 pieces. Shape each piece of dough into a 3-inch wide log. Bake until dry and stiff but not very darkened in color, 35 minutes. Take cookies out of oven and using a serrated knife, cut dough on the bias into 1-inch cookies. Lay cookies cut side up on baking sheets and bake until golden and dry, another 15 minutes. Transfer cookies to cooling racks. Biscotti will stay in an airtight container for about one week.
733
kcal
Calories
8
g
Fat
145
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups (about 15 ounces) all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 cups (about 10 1/2 ounces) sugar, and more.
Yes, Apricot Biscotti Recipe 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.
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