Apricot Almond Biscotti

Total Time
1hr 35mins
Prep 45 mins
Cook 50 mins

This one is for my cookbook. from Heart Healthy Cooking by Becel

Ingredients Nutrition


  1. preheat oven to 350f degrees.
  2. In a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
  3. Make a well in centre of flour mixture.
  4. Drop in eggs, egg whites, margarine and almond extract, whisk until blended.
  5. Stir in dry ingredients until combined.
  6. Form dough into a ball.
  7. Place on a baking sheet.
  8. With slightly wet hands, form dough into a 16 inch long log.
  9. Flatten log to 1 inch thickness.
  10. Bake until light brown and cracked on top, about 30 minutes.
  11. Cool log on baking sheet for 10 minutes.
  12. Reduce oven temperature to 325f degrees.
  13. Place warm log on cutting board.
  14. Using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
  15. Arrange on baking sheet.
  16. Bake 20 to 25 minutes or until pale golden brown.
  17. Cool biscotti on baking sheet (biscotti will harden while cooling).
  18. Store biscotti in an airtight container to maintain crispness.
  19. variation: Substitute golden raisins or dried cranberries for the apricots.
Most Helpful

I dipped half the biscotti into chocolate. I enjoyed them.

Rita~ December 03, 2002

I finally made these lovely biscotti, very very good!! Be careful not to overcook the second baking, my first batch, half the recipe, were good but just a little too hard, baked the full 25 minutes, still good dunk'n with coffee,but the second half,I just baked for 17/18 minutes and they were perfect!! Enjoy your coffee with these lovely dunkers!!!

Derf September 23, 2002