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    Home » Recipes » Dessert Recipes

    Hazelnut and Apricot Biscotti

    LAST UPDATED: May 1, 2020 PUBLISHED: May 1, 2020 By Pam Greer 22 Comments As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe Print Recipe

    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!

    The best part is that you can use whatever nuts or dried fruit you have on hand!

    Blue platter with a plate of biscotti and a vase filled with tulips.

    The Best Biscotti Recipe!

    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.

    Click here to pin this Hazelnut and Apricot Biscotti now.

    Plate of hazelnut and apricot biscotti on a vintage tray with pink tulips

    Fruit and Nut 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.

    Ingredients

    Toasted Hazelnuts - this is my favorite part of this recipe - you can substitute whatever nuts you have. It doesn't have to be hazelnuts. Just use 1 cup of any toasted nuts.

    Dried Apricots - just like the nuts, you can use any dried fruits in place of the apricots. Replace the 1 cup of chopped dried apricots with your favorite dried fruits!

    Biscotti Variations

    Some possible combinations to try:

    • Walnuts with dried cranberries.
    • Almonds with dried cherries.
    • Pecans with raisins.
    • Apricots and pistachios.

    Click here to pin this recipe now!

    More Biscotti Recipes to Try

    Fig and Fennel Biscotti

    Double Chocolate Biscotti

    Chocolate Cherry Biscotti

    **As an Amazon affiliate I earn from qualifying purchases.

    Blue tray with a plate of biscotti and vase of tulips.
    Print Pin Save Saved!
    5 from 31 votes

    Hazelnut and Apricot Biscotti

    These Hazelnut and Apricot Biscotti are filled with a crispy crunch from the hazelnuts and a sweet chewiness from the apricots.  Use your favorite fruit and nuts!
    Course Dessert
    Cuisine Italian
    Prep Time 20 minutes
    Cook Time 1 hour 5 minutes
    Resting 1 hour 10 minutes
    Total Time 2 hours 35 minutes
    Servings 65
    Calories 52kcal

    Ingredients

    • 2 ½ cups all-purpose flour
    • 1 ¼ 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

    Instructions

    • 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 ½ 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.

    Notes

    Use your favorite dried fruits and nuts! 
    Some favorite combinations:
    • Walnuts with dried cranberries.
    • Almonds with dried cherries.
    • Pecans with raisins.
    • Apricots and pistachio

    Equipment

    Stand Mixer
    Baking Sheet

    Nutrition

    Calories: 52kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Cholesterol: 7mg | Sodium: 39mg | Potassium: 57mg | Sugar: 5g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 11mg | Iron: 0.4mg

    This post was originally published in 2016 and has been updated for 2020.

    More Delectable Dessert Recipes

    • Cool and Creamy Frozen Yogurt Recipes to Get You Through Summer!
    • Extra Yummy Cherry Frozen Yogurt
    • 9 Amazing Apple Desserts for the Sweetest Fall!
    • Healthy Apple Muffins with Oats

    Reader Interactions

    Comments

    1. Lisalia says

      May 01, 2020 at 9:31 pm

      5 stars
      Perfect treat with my after dinner coffee. What a lovely flavor combo I haven't had apricot and hazelnut together before!

      Reply
    2. wilhelmina says

      May 01, 2020 at 3:07 pm

      5 stars
      Love this recipe! The combo of apricot and hazelnut was a new one for me and it's delicious!

      Reply
    3. Nancy says

      April 21, 2018 at 2:48 am

      You make them look so beautiful that I want to try it imediatly! Have a great weekend!

      Reply
    4. Carrie @ Curly Crafty Mom says

      April 20, 2018 at 4:16 pm

      These little treats would be so nice with a hot cup of tea! I just love how you have them presented here, tied up like a present! So pretty!

      Carrie
      curlycraftymom.com

      Reply
    5. Marissa | Squirrels of a Feather says

      April 19, 2018 at 7:12 am

      I am intrigued...I have never eaten a biscotti in my life! But, I just HAPPEN to have hazelnuts in my pantry. Might need to make this. Looks really tasty! Thanks for sharing at Miz Helen's 😉

      Reply
    6. Laura says

      April 17, 2018 at 4:05 pm

      I've never made biscotti before but love to eat it! I'll have to try this recipe!

      Reply
    7. Miz Helen says

      April 11, 2017 at 11:19 am

      5 stars
      Your Hazelnut Apricot Biscotti looks delicious, I just love Biscotti! Thanks so much for sharing your awesome recipe with Full Plate Thursday. Hope you have a fantastic weekend and come back soon!
      Miz Helen

      Reply
    8. Rosa says

      April 09, 2017 at 8:25 am

      Heavenly and perfect with a cup of coffee or a glass of Vin Santo.

      Cheers,

      Rosa

      Reply
    9. Ann says

      April 03, 2017 at 5:45 am

      I made a substantial quantity of biscotti over Christmas . . . and ate it all! (insert wicked laughter)

      Reply
    10. Catherine says

      April 18, 2016 at 8:17 am

      Dear Pam, Such pretty photos! Your biscotti sound wonderful...a delightful Spring cookie. xo, Catherine

      Reply
    11. Christine @ Must Love Home says

      April 07, 2016 at 12:57 am

      Loved it!! Your photos are so pretty and colorful! I haven't made biscotti before but yiour recipe sounds so good I might give it a try:) Thank you for sharing your wonderful creativity with us at Friday Favorites! I hope you will join us again this week! Hugs- Christine at Must Love Home

      Reply
    12. Danita Carr says

      April 05, 2016 at 11:57 pm

      Beautiful pictures! These sound absolutely delicious! Pinning for later! #SmallVictories

      Reply
    13. Tracy @ Served from Scratch says

      April 05, 2016 at 11:13 am

      These look amazing and your photos are gorgeous!! So Sping-y! 😀

      Reply
    14. Michelle @ Giraffes Can Bake says

      April 05, 2016 at 3:42 am

      I just love your biscotti creations - and this one is no different! Love that flavour combination, yummy!

      Reply
    15. Meghan | Fox and Briar says

      April 04, 2016 at 3:52 pm

      I have actually never made biscotti before. For some reason I always think it is a hard thing to make. Now I feel like I need to try it! Love the flavors you have going on here.

      Reply
    16. Julie at Hostess At Heart says

      April 04, 2016 at 12:06 pm

      What beautiful photos. It makes me want to sit out in a sunroom (I don't have one) with a cup of coffee and these beautiful Biscotti!

      Reply
    17. Mila says

      April 03, 2016 at 3:56 pm

      I haven't made biscotti for a pretty long time, but I do love them! Your photos push me to prepare them as soon as possible! 😀

      Reply
    18. Thalia says

      April 01, 2016 at 11:19 pm

      Love the combination of hazelnuts and apricot in these biscotti - so delicious and a combination I am yet to try!

      Reply
    19. Olivia @ livforcake says

      April 01, 2016 at 11:48 am

      I am a huge fan of biscotti, but actually haven't made it in ages. Adding this delicious recipe to my list!!

      Reply
    20. DeniseinVA says

      April 01, 2016 at 6:58 am

      Thank you for the delicious recipe. I also love your plates, vase and flowers. Lovely photos!

      Reply
    21. Esme says

      April 01, 2016 at 1:53 am

      The tulips are gorgeous. I bought a bouquet for Easter that were pink, purple and orange. They were so pretty.

      Reply
    22. Louise says

      March 31, 2016 at 8:31 pm

      Hi Pam:)
      It's been so long since I've made biscotti, I can't even remember the last time. I really should change that though.

      The apricots and hazelnuts must make these taste fantastic! I wouldn't even want to dunk, lol...

      Thanks for sharing, Pam...

      Reply

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