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Apricot ,Almond Biscotti.

A type of Italian crispy cookies which are twice baked.
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Dessert, Snack
Cuisine Italian
Servings 10


  • ½ Cup All purpose flour
  • ½ Cup Whole wheat flour
  • ½ Cup Cane Sugar (you can use granulate white sugar as well)
  • ½ Cup Almonds(you need to use whole almonds)
  • ½ Cup Dried Apricot(sliced)
  • Cup Orange juice.
  • 2 Eggs
  • 1 Tsp Baking Powder
  • 1 Tsp Vanilla Extract
  • ½ Cup All purpose flour(keep it in reserve )We will use it later.
  • 4 Tbsp Canola oil(if you are making eggless ,then use this instead of eggs)rest of the process will be the same .Dont use if you are making egg ones.
  • For eggless Biscotti texture will be little different because Biscotti takes that crispy texture from eggs.


  • Preheat oven to 350 f.
  • Line a big baking tray /Cookie tray with Parchment paper.
  • Sift the flour and baking powder .
  • Add the sugar.Mix it well.
  • Add the Almonds and Apricots.
  • Beat the eggs properly with a whisk.
  • Add the orange juice and vanilla extract to it .
  • Mix it with the flour.
  • On a clean surface ,mix it nicely to form a log like shape.
  • Now is the time to use our reserved flour.
  • You can use all the reserved flour depending on your need.
  • dough wont be very firm . Make a log out of it . It should be 4 inch wide .
  • Bake it in the middle rack for 10 minutes and top rack for 10 more minutes.
  • Time can vary depending on your oven size and strength.Look for the light colour .
  • After removing leave it on the counter for 5-7 minutes.
  • Cut it diagonally with a sharp bread knife .
  • Biscuits should be ½ inch in thickness.
  • Bake biscuits again for 8-10 minutes till they look golden on 350 f.
  • Remove it from the oven and cool it on a wire rack.
  • Your Biscottis are ready to munch.