Are you looking for the Best Biscotti Recipe? Crispy hazelnuts and chewy apricot pair beautifully in this Hazelnut and Apricot Biscotti. You’re going to want to have these delicious treats around for spring snacking!
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Biscotti Always Works – So Easy to Bake
While I spend countless hours pinning gorgeous cakes, cookies and cupcakes, when it comes to real life, those don’t happen a lot in my kitchen! What does happen a lot is biscotti. Just type in biscotti in my search box and see! I love how forgiving biscotti is. It doesn’t have to rise or stay moist or be rich and creamy. Somehow biscotti always works.
The batter can be super wet or super dry. It can be so crumbly it barely holds together and so wet that I can barely get it off my hands, and yet, out comes perfect biscotti every time. I don’t understand it or question it, I just accept it. This Hazelnut and Apricot Biscotti had the most perfect dough. It was not too wet and not too dry.
Hazelnut and Apricot Biscotti
When I saw the recipe for Hazelnut and Apricot Biscotti, I almost skipped right by it. Why? Because I am incredibly lazy when it comes to my biscotti making. I look for those recipes that don’t use a stand mixer, even though I have a gorgeous My Silver Beast, mixer. But I have to say, if using a mixer makes such a perfect dough, I might have to rethink my level of laziness. Not only was the dough perfect on these Hazelnut and Apricot Biscotti, but the actual biscotti were perfect too. Crispy, but with still a bit of chewiness. The combination of apricots and hazelnuts, a match made in heaven.
Hazelnut and Apricot Biscotti
- 2 1/2 cups all-purpose flour
- 1 1/4 cups granulated sugar Plus more for sprinkling
- 2 teaspoons baking powder
- 2 teaspoons anise seeds
- 1 teaspoon coarse salt
- 1 cup toasted hazelnuts
- 1 cup coarsely chopped dried apricots
- 3 large eggs plus 1 more, beaten, for brushing
- Preheat oven to 350. In your electric mixer bowl, whisk together the flour, sugar, baking powder, anise seeds, salt and nuts. (I used the whisking attachment). Add dried apricots after beating the dough for about two minutes. Change to your paddle attachment. Add the eggs, and beat until the dough comes together, about 3 minutes.
- Line a baking sheet with parchment paper. Divide the dough in half and form into logs. Place on parchment paper and keep flattening and adjusting until you have each log about 13 inches long, a little bigger than 2 inches wide and not quite an inch tall.
- Brush the logs with the beaten egg (I just used egg white) and sprinkle with fine sugar. Bake for about 35 minutes. Let cool on the pans on a wire rack for 40 minutes. While they are cooling, reduce the oven temperature to 300.
- Using a serrated knife, cut into slices about 1/2 inch wide. Arrange cut side up on the parchment and bake for about 30 minutes. Let cool completely on wire racks for about 30 minutes.
- Will keep in an airtight container for about a month.
Other biscotti recipes you might like:
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