I was never a big biscotti fan until I had the Vanilla Almond Biscotti at Starbucks. I picked one up when I was a little hungry and didn’t want to go all out caloriefest in their bakery case. It was just the right size, the right amount of sweet and crunch and went perfectly with my Grande Vanilla Soy Latte! I’ve become a biscotti convert and will gladly order them with my coffee.
I was daunted by the prospect of making biscotti until I made a banana version before I started this blog. It was easier than I thought and the cookies turned out great. I’ve had this recipe for Apricot Biscotti for over 10 years. I got it at a class at a local cooking school and the instructor made these and handed out the recipe. I held onto it because the samples we tasted that night were so good. Finally, I got around to making them for myself!
Yes, I do have coffee mugs shaped like the Guggenheim museum. 🙂
They were just as good as I remembered. I used golden raisins in my biscotti, but I think cranberries or cherries would be great too. I also had to leave my biscotti in the oven a little longer at the end. No problem, just keep an eye on them so they don’t get too browned.
Go fix yourself a latte and make these cookies!
Yield: +/- 48 cookies
1/3 cup unsalted butter, at room temperature
2/3 cup sugar
2 tsp. baking powder
1 tsp. grated lemon zest
1/4 tsp. almond extract
2 cups all-purpose flour
3/4 cup chopped dried apricots
3/4 cup golden raisins, dried cherries, or dried cranberries
1 egg yolk, lightly beaten
1 Tbsp. milk
1. Preheat oven to 375 degrees and lightly grease a baking sheet.
2. In the bowl of an electric mixer, beat butter on medium to high speed for 30 seconds. Add sugar and baking powder; beat until combined, scraping the sides of the bowl occasionally.
3. Beat in whole eggs, lemon zest, and almond extract until combined.
4. Beat in as much flour as you can with the mixer. Stir in the remaining flour, apricots and raisins/cherries/cranberries with a wooden spoon.
5. Divide dough into thirds. With lightly floured hands, shape each portion into a 12-inch long loaf.
6. Place each loaf about 3 inches apart on cookie sheet. Flatten slightly until about 1 1/2 inches wide.
7. Combine beaten egg yolk and milk; brush on loaves.
8. Bake for 15 to 20 minutes or until lightly browned. Remove from oven and cool on cookie sheet for one hour.
9. Preheat oven to 325 degrees.
10. Transfer loaves to cutting board and bias-cut the loaves into 3/8 inch thick slices. Lay slices, cut side down, on the cookie sheet.
11. Bake for 5 minutes, turn slices over and bake about 5 to 10 minutes more or until dry and crisp.
12. Transfer to wire racks and cool completely.
Source: From a class years ago at Ariana’s Cooking School in Miami (No longer in business.)