Honeyed Apricot Biscotti(Italian Cookies) – a delicious recipe with egg whites, flour, ground anise, baking soda, apricots, honey. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325u00b0.
2
Lightly coat cookie sheet with spray; dust with flour.
3
In a small bowl, whisk together egg whites and honey; set aside.
4
In a large bowl, combine flour, brown sugar, anise, baking powder, soda and salt.
5
Make a well in center and pour in egg white mixture and apricots.
6
Mix until smooth and well combined (about 1 minute). Transfer dough to lightly floured work surface.
7
Divide in half. Shape each portion into a 12 x 2-inch log.
8
Arrange logs on baking sheet about 6-inches apart. Bake until logs are golden brown (about 40 minutes). Reduce heat to 300u00b0. Transfer logs to work surface and cool about 3 to 4 minutes. Use a serrated knife and slice each log diagonally into 1/2-inch thick slices.
9
On baking sheet, arrange slices upright and slightly apart. Bake 15 to 20 minutes more until crisp.
10
Cool completely. Store in airtight container. Will keep fresh up to 3 weeks.
743
kcal
Calories
9
g
Fat
144
g
Carbs
22
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 9 ingredients. The key ingredients include: 3 egg whites, 2 c. all-purpose flour, 1 1/4 tsp. ground anise, 1/4 tsp. baking soda, and more.
Yes, Honeyed Apricot Biscotti(Italian Cookies) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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