Cinnamon, Apricot Biscotti Recipe

I love Biscotti, but don’t make it very often, mainly because of the time it takes to make a batch.  My mom makes wonderful biscotti and using her recipe I added the apricots.  Stella loves them, they make a great gift and you can make ahead and freeze – so good for the holidays or for when you have people over for dinner for that little something to go along with coffee and tea at the end of the meal!  I am sure that Stella will add these to her lunch for the week and her friends with have another thing they are trying to get from her.  Stella told me the other day she got up from lunch to go to the bathroom and when she got back to her table most of her lunch was gone!  I told her to take it as a compliment, but if it continued to happen she may have to wait to go the bathroom or take her lunch with her – she gave me a look of ARE YOU CRAZY I would never take my lunch with me to the bathroom!

Cinnamon, Apricot Biscotti


2 cups flour (I used 1 cup whole wheat and 1 cup white wheat)
3 1/2 tsp cinnamon
1 tsp baking powder
1/4 tsp salt (ommit is using salted butter)
1 cup plus 3 Tbl sugar (I used about 3/4 sugar)
6 Tbl unsalted butter, room temperature
2 large eggs
1 large egg yolk
1 tsp vanilla extract
1/2 – 1 cup dried apricots, cut into small pieces

1. Line 2 large cookie sheets with parchment paper.

2. Cut up apricots.

3. Mix together the flour, 2 1/2 tsp cinnamon, baking powder, apricots and salt (is using).



4. In a large glass mixing bowl combine 1 cup of sugar and butter – mix with an electric mixer until fluffy.



5. Preheat oven to 325 degrees.



6. Add 1 egg to the sugar/butter bowl, beat well.  Add egg yolk and beat well, again.  Mix in vanilla.


7. Add the dry ingredient to the butter mixture – combine all ingredients. I use my hands to form the dough, squeezing the mixture together.


8. Transfer dough to a work surface.  Divide in half.  Shape each half into a 9″ long, 1 1/2″ wide log.  Transfer logs to cookie sheets.



9. Beat remaining egg in a small bowl (I use the egg white leftover from the yolk instead of a whole egg).  Brush each log with egg.

10. Bake until golden brown and firm to the touch (dough will spread) – about 50 minutes.

11. Take out of the oven, cool on baking sheet.  Keep the oven on.

12. Mix 3 Tbl sugar and tsp cinnamon in a small bowl and blend. You will have leftover cinnamon, which I put into a spice bottle – which I just pull out for this and sprinkle the cinnamon on.


13. Working with one log at a time, transfer to a large cutting board.  Using a serrated knife, cut slices on the diagonal about 1/2″ wide.

14. Place biscotti, cut side down back on the cookie sheets.  Sprinkle with sugar/cinnamon mixture.

15. Bake until pale golden, about 20 minutes.

16. Cool slices on racks.

This recipe is easily doubled.  You can make up to a week ahead of time and keep in an airtight container or you can freeze them for even longer. Fix a good cup of tea, grab your book or knitting, place a couple biscotti on a plate – find the perfect spot and ENJOY!  Great dipped in your tea.

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One Response to Cinnamon, Apricot Biscotti Recipe

  1. Candace Coffin says:


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