Apricot-Chocolate-Almond Biscotti

Photo: Thomas J. Story; Styling: Dan Becker

These biscotti are crumbly delivery systems for chewy apricot bits, hunks of dark chocolate, and crunchy almonds. Prep and Cook Time: 1 1/2 hours.

Yield: Makes about 2 dozen biscotti
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 41%
  • Protein: 2.7g
  • Fat: 6.9g
  • Saturated fat: 3g
  • Carbohydrate: 21g
  • Fiber: 0.8g
  • Sodium: 41mg
  • Cholesterol: 25mg

Ingredients

  • 1 3/4 cups flour
  • 1 cup sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, melted and cooled
  • 1/2 teaspoon vanilla
  • 2 eggs
  • 3/4 cup diced dried apricots, preferably Blenheim
  • 2/3 cup slivered almonds
  • 4 ounces chopped bittersweet chocolate

Preparation

  1. 1. Preheat oven to 350° and line a large baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, and salt 5 to 6 times to blend. In a small bowl, whisk together melted butter, vanilla, and eggs; add to flour mixture and pulse 10 to 12 times to form a dough.
  2. 2. Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.
  3. 3. Put dough on baking sheet and form into two 12-in.-long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25 to 30 minutes.
  4. 4. Remove loaves from oven and reduce temperature to 325°. Let loaves cool 5 minutes, then cut on the diagonal into 1/2- to 3/4-in.-thick slices. Arrange slices flat on baking sheet and bake until lightly browned, 10 to 15 minutes. Cool completely on racks.
  5. Note: Nutritional analysis is per biscotti.
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