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    You are in: Home / Recipes / Apricot Almond Biscotti Recipe
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    Apricot Almond Biscotti

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    15 mins

    1 hrs

    Canuck Cook's Note:

    Delicious tender biscotti that won't break your teeth!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 325°F and line a baking sheet with parchment paper.
    2. 2
      Cream butter and icing sugar until smooth. Beat in egg and vanilla extract. Sift flour and salt over butter mixture and stir until well blended. Stir in apricots and nuts. Divide dough in half and shape into 2 logs. Place on a parchment-lined baking sheet.
    3. 3
      Bake at 325°F for 25 minutes and let cool for 20 minutes. Reduce oven temperature to 300°F Slice cookies on the bias into 1/2-inch wide biscotti and return to baking sheet. Bake for 15 to 20 minutes, until just lightly browned around the edges.
    4. 4
      When cookies have cooled, dip half in melted chocolate.

    Ratings & Reviews:

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    Nutritional Facts for Apricot Almond Biscotti

    Serving Size: 1 (41 g)

    Servings Per Recipe: 20

    Amount Per Serving
    % Daily Value
    Calories 245.5
     
    Calories from Fat 145
    59%
    Total Fat 16.2 g
    24%
    Saturated Fat 8.0 g
    40%
    Cholesterol 34.9 mg
    11%
    Sodium 36.2 mg
    1%
    Total Carbohydrate 23.9 g
    7%
    Dietary Fiber 2.6 g
    10%
    Sugars 9.8 g
    39%
    Protein 4.3 g
    8%

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