Apricot Almond Biscotti

Apricot Almond Biscotti
8 Reviews
A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!
30 min
Prep Time
Total Time
36 cookies


2 cups
all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon
1 cup
1/2 cup
Land O Lakes® Butter, softened
3/4 teaspoon
almond extract
large Land O Lakes® Eggs
1 cup
dried apricots, chopped
3/4 cup
chopped slivered almonds, toasted
Powdered sugar


  1. Heat oven to 350°F. 
  2. Stir together flour, baking powder and salt in bowl. Set aside.
  3. Combine sugar, butter and almond extract in another bowl. Beat at medium speed, scraping bowl often, until well mixed. Continue beating, adding eggs one at a time, until creamy. Stir in apricots and almonds. Gently stir in flour mixture just until dough forms.
  4. Divide dough in half. Shape each half of dough on lightly floured surface into 12x1 1/2-inch log. Place logs about 4 inches apart onto lightly greased large cookie sheet. Flatten each log to 2-inch width. Bake 25- 30 minutes or until logs begin to crack and edges begin to brown. Let stand 10 minutes on cookie sheet.
  5. Reduce oven to 300°F.
  6. Carefully cut logs diagonally into 1/2-inch slices with serrated knife. Place slices onto same cookie sheet, cut-side down. Bake 20-25 minutes, turning once, or until crisp and very light brown on both sides. Place onto cooling racks. Cool completely.
  7. Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.

Recipe Tips

To toast nuts, spread in single layer on ungreased 15x10x1-inch baking pan. Bake at 350°F, stirring occasionally, 5-10 minutes or until light golden brown. Remove from pan; cool completely.

Use Mediterranean variety of dried apricots for best results. You'll find them in the baking section of large supermarkets.

Nutrition Facts (1 cookie)

Dietary Fiber

Recipe Comments and Reviews


I have made this cookie four times in two months to various appreciative audiences. It is one of the best cookies I have made. I find I need to shape the cookies with a generous amount of flour on the board, but did not find it necessary to add flour to the dough.


We are having difficulty finding biscottis in our local supermarkets. We made this recipe today and it turned excellent. Very delicious. No need to look at the local groceries any longer. Appreciate the nutrition facts; however Sugar was missing.


The amount of flour the recipe calls for is kind of iffy--I had to actually add flour (a good bit) to get the consistency in the dough that I needed it to have to shape it. Be prepared to add flour as needed depending on the humidity where you live.


I made this recipe for the first time today. I found the batter very messy and sticky and difficult to shape into the loaves for the first baking. They are in the oven right now. I plan to make an amaretto glaze.


I made this for my mom for her birthday. My mom said it is the best she's ever had. Next time I will bake one tray of the cut biscotti at a time because the apricot bits that were closet to the heating element burnt a little. The other tray that was in the middle of the over was perfect. This is the fourth biscotti recipe I have used from land o lakes and we love them ALL!!


They are very good,but I marinated the apricots in apricot liquor for a week.


My family loves this biscotti. We have made it many, many times--our very favorite!


I made these biscotti and they were alright. I followed the directions exactly. Visually appealing but tasted average. I made an amaretto icing to drizzle on top. This recipe is nothing special


This is a delicious biscotti recipe. I have made it three times. It is easiest to cut the apricots apart with kitchen shears rather than chopping or cutting with a knife. My family always enjoys this biscotti.

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