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.
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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
Ingredients
- 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
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 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.
Nutrition
Other biscotti recipes you might like:
This week I am linking up with:
Amaze Me Monday |
Lou Lou Girls |
| The Scoop
The Hearth and Soul |
The SITS Girls |
Full Plate Thursday |
Thursday Favorite Things |
Friday Favorites |
Country Cook Weekend Potluck
You make them look so beautiful that I want to try it imediatly! Have a great weekend!
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
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 😉
I’ve never made biscotti before but love to eat it! I’ll have to try this recipe!
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
Heavenly and perfect with a cup of coffee or a glass of Vin Santo.
Cheers,
Rosa
I made a substantial quantity of biscotti over Christmas . . . and ate it all! (insert wicked laughter)
Dear Pam, Such pretty photos! Your biscotti sound wonderful…a delightful Spring cookie. xo, Catherine
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
Beautiful pictures! These sound absolutely delicious! Pinning for later! #SmallVictories
These look amazing and your photos are gorgeous!! So Sping-y! 😀
I just love your biscotti creations – and this one is no different! Love that flavour combination, yummy!
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.
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!
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! 😀
Love the combination of hazelnuts and apricot in these biscotti – so delicious and a combination I am yet to try!
I am a huge fan of biscotti, but actually haven’t made it in ages. Adding this delicious recipe to my list!!
Thank you for the delicious recipe. I also love your plates, vase and flowers. Lovely photos!
The tulips are gorgeous. I bought a bouquet for Easter that were pink, purple and orange. They were so pretty.
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…