Apricot-Almond Sweet apricots and lightly roasted almonds make biscotti delicious. Their crunchy exterior is ready to dip in coffee or tea. These easy-to-make Italian biscotti are perfect for your holiday cookie tray!
Pre-heat the oven to 325ºF. Place a rack in the oven's center. Parchment a baking sheet. Reserve 1 tsp of zest from one large orange.
2
For 2 teaspoons of orange juice, squeeze the orange.
Mix flour and baking powder in a medium bowl.
3
Beat sugar, butter, eggs, salt, orange zest, orange juice, and vanilla in a large bowl with an electric mixer for 2–3 minutes until thick and pale.
4
Gradually add flour mixture to mixing bowl. Stir in the chopped apricots and almonds on medium-low speed until moistened. Give the dough a few minutes in the mixer bowl.
5
Coat hands with cooking spray. Form two equal pieces of dough into flattened logs about 3 inches wide and 12 inches long. Logs should be a few inches apart on one baking tray to avoid sticking. With two lined baking sheets, place one log on each.
6
Bake 20–25 minutes until dough is firm but gives slightly when pressed.
Transfer sheet to wire rack and let logs cool for 30 minutes. Lower oven temperature to 300°F.
7
Carefully place the first loaf on a cutting board. Slice the first log with a sharp knife after it cools. Return cut-side-up cookies to baking sheet. Higher-angle slices make longer cookies.
8
Bake 7 minutes, flip biscotti, bake 7 more.
Let the sheet cool on a rack. Airtight containers can be kept on the counter for 3 days. After 3 days, refrigerate safely.