These fruity apricot biscotti are accented with a hint of vanilla.
Note: Use the best quality dried apricots you can find: they should be soft and plump. If you can only find hard dried apricots, you can help revive them by soaking them in boiling water for 5-10 minutes, then draining.
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About This Recipe
|Yield:||makes about 30 biscotti|
|Active time:||20 minutes|
|Total time:||1 hour 5 minutes|
|Special equipment:||electric beater, baking sheets, parchment, serrated knife|
|This recipe appears in:||Cookie Monster: Apricot Biscotti|
- 3 cups (about 15 ounces) all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (about 10 1/2 ounces) sugar
- 3 eggs plus 2 egg yolks
- 2 teaspoons vanilla extract
- 2 cups chopped dried apricots (see note above)
Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. In a small bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream together sugar, eggs, and yolks with an electric mixer until pale and creamy, about 3 minutes. Beat in vanilla. Beat in flour until just combined, then stir in apricots.
Using floured hands, divide dough into 4 pieces. Shape each piece of dough into a 3-inch wide log. Bake until dry and stiff but not very darkened in color, 35 minutes. Take cookies out of oven and using a serrated knife, cut dough on the bias into 1-inch cookies. Lay cookies cut side up on baking sheets and bake until golden and dry, another 15 minutes. Transfer cookies to cooling racks. Biscotti will stay in an airtight container for about one week.