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Apricot Almond Biscotti
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2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup sugar

1/2 cup Land O Lakes® Butter, softened

3/4 teaspoon almond extract

2 large Land O Lakes® Eggs

1 cup dried apricots, chopped

3/4 cup chopped slivered almonds, toasted

Powdered sugar

How to make

  1. STEP 1

    Heat oven to 350°F. 

  2. STEP 2

    Stir together flour, baking powder and salt in bowl. Set aside.

  3. STEP 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. STEP 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. STEP 5

    Reduce oven to 300°F.

  6. STEP 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. STEP 7

    Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.

Tip #1

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.

Tip #2

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

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