Best 9 Almond Cranberry Apricot Biscotti Recipes

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Indulge in a delightful culinary journey with our exquisite Almond Cranberry Apricot Biscotti, a symphony of flavors and textures that will tantalize your taste buds. These crispy and delectable cookies, originating from the charming streets of Italy, hold a special place in the world of biscotti. With their irresistible crunch and a delightful medley of almonds, dried cranberries, and apricots, these biscotti are perfect for dunking in your favorite warm beverage or savoring as a standalone treat. Our carefully curated collection of recipes offers a range of variations, catering to diverse dietary preferences and culinary desires. Dive into the classic almond biscotti recipe, a timeless favorite that embodies the essence of these traditional Italian cookies. For a delightful twist, explore our gluten-free almond biscotti recipe, crafted with alternative flours to accommodate dietary restrictions without compromising on taste. Craving a vegan option? Our vegan almond biscotti recipe has got you covered, using plant-based ingredients to create a delectable treat that's both ethical and delicious. Get ready to embark on a delightful baking adventure, creating a batch of these irresistible almond cranberry apricot biscotti that are not only a feast for the palate but also a joy to share with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

CRANBERRY ALMOND BISCOTTI RECIPE



Cranberry Almond Biscotti Recipe image

This biscotti recipe is teeming with plump dried cranberries and crunchy almonds. Perfect dipped in hot coffee or tea during the holidays or year round!

Provided by Natalya Drozhzhin

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1/4 cup light olive oil
3/4 cup sugar
2 tsp vanilla extract
1/2 tsp almond extract
2 eggs
1 3/4 cup flour
1/4 tsp salt
1 tsp baking powder
1/2 cup craisins
1 1/2 cups almonds

Steps:

  • Preheat the oven to 300°F.
  • In a large bowl, whisk the oil and sugar together. Mix in the vanilla and almond extracts, followed by the eggs.
  • In a separate bowl, combine the flour, salt, and baking powder. In small portions, slowly mix the dry ingredients into the egg mixture.
  • Using a spatula, mix in the cranberry and almonds.
  • On a cookie sheet lined with parchment paper, form a log out of the biscotti dough. If the dough is on the stickier side, wet your hands with cool water for easier handling.
  • Bake the log for 35 minutes, or until it turns light brown. Remove the log from the oven and set it aside to cool for 30 minutes before you attempt to slice it. Reduce oven heat to 275°F.
  • Cut log diagonal into 3/4-inch thick slices. Lay each piece on its side on a baking sheet lined with parchment paper. Bake for approximately 8-10 minutes. Pull the biscotti out of the oven and allow it to cool.
  • Serve the biscotti with coffee or tea. Enjoy!

Nutrition Facts : Calories 286 kcal, Carbohydrate 35 g, Protein 7 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 60 mg, Fiber 3 g, Sugar 17 g, ServingSize 1 serving

APRICOT ALMOND BISCOTTI



Apricot Almond Biscotti image

A perfect accompaniment to after dinner coffee - a crunchy and sweet Italian treat!

Provided by Land O'Lakes

Categories     Shaped     Slice and Bake     Apricot     Almond     Biscotti     Snack     Nut     Fruit     Cookie     Dessert     Cookie     Dessert

Yield 36 cookies

Number Of Ingredients 10

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

Steps:

  • Heat oven to 350°F.
  • Stir together flour, baking powder and salt in bowl. Set aside.
  • 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.
  • 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.
  • Reduce oven to 300°F.
  • 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.
  • Sprinkle cooled cookies with sifted powdered sugar. Store in loosely covered container.

Nutrition Facts : Calories 100 calories, Fat 4 grams, SaturatedFat grams, Transfat grams, Cholesterol 20 milligrams, Sodium 60 milligrams, Carbohydrate 14 grams, Fiber 0 grams, Sugar grams, Protein 2 grams

APRICOT AND ALMOND BISCOTTI



Apricot and Almond Biscotti image

Apricot and Almond Biscotti are so delicious with sweet apricots and lightly roasted almonds. Crisp and crunchy, they are ready to dip in a hot cup of coffee or tea. These Italian biscotti are really easy to make and are the perfect addition to your holiday cookie tray!

Provided by Lora

Categories     Dessert

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
4 Tablespoons butter (room temperature)
2 large eggs
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice
½ teaspoon vanilla extract
1 cup whole almonds (toasted and coarsely chopped)
1 cup dried apricots (chopped)
1 teaspoon finely grated orange zest
2 teaspoons freshly squeezed orange juice

Steps:

  • Preheat the oven to 325ºF. Position a rack in the center of the oven. Line a baking sheet with parchment paper.
  • Remove enough zest from one large orange to make 1 tsp. set aside.
  • Squeeze the orange to obtain 2 teaspoons of orange juice.
  • Combine the flour and baking powder in a medium bowl and mix together thoroughly.
  • In a large bowl with an electric mixer, beat the sugar, butter, eggs, salt, orange zest, orange juice and vanilla for 2 to 3 minutes, until thick and pale.
  • Add the flour mixture to the mixing bowl a little bit at a time. Add in the chopped apricots and almonds and mix on medium-low speed until all the ingredients are moistened.
  • Let the dough rest a couple of minutes in the mixer bowl.
  • Scrape out the dough with a rubber spatula onto a lined cookie sheet (I used a sheet for each log) and divide the dough in half.
  • Spray hands with cooking spray. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. If you are using one baking tray, place logs a few inches apart on the baking sheet so they won't stick together as they bake. If you have two sheets, place one log on each lined baking sheet.
  • Bake until dough is firm but gives slightly when pressed, about 20-25 minutes.
  • Transfer sheet to a wire rack and let logs cool completely (could take a full 30 minutes). Reduce oven temperature to 300 degrees.
  • Transfer the first loaf carefully to a cutting board. When the logs have completely cooled down, begin slicing the first log by pressing a very sharp knife straight down into the dough. Place the cookies back on the baking sheet, cut sides up. Keep in mind that the when you slice on a bigger angle, you will get much longer cookies. If you slice short angles, you'll get small biscotti. Place the second log on the cutting board and repeat process cutting out the cookie pieces and placing on the baking sheet.
  • Bake 7 minutes, flip biscotti, and bake 7 minutes more.
  • Set the sheet on a rack to cool completely. Store in an airtight container on the counter for up to 3 days. After 3 days, safest to store in the refrigerator.

HOLIDAY BISCOTTI



Holiday Biscotti image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h20m

Yield 2 dozen cookies

Number Of Ingredients 11

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped
2/3 cup dried cranberries
12 ounces good-quality white chocolate, chopped
Red and green sugar crystals, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
  • Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
  • Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
  • Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
  • The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.

CRANBERRY BISCOTTI



Cranberry Biscotti image

This cranberry biscotti is the perfect hostess gift for the holidays. Pack it into a festive Christmas tin and top with a pretty bow. —Darlene King, Regina, Saskatchewan

Provided by Taste of Home

Categories     Desserts     Snacks

Time 1h15m

Yield about 3 dozen.

Number Of Ingredients 9

3 large eggs, room temperature
1 cup sugar
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup ground almonds
1 cup dried cranberries, chopped

Steps:

  • Preheat oven to 350°. In a large bowl, beat eggs, sugar and vanilla until well-blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually stir into egg mixture. Stir in ground almonds and cranberries (mixture will be stiff)., Divide dough in half. Using lightly floured hands, shape each portion into a 9x3-in. rectangle on a parchment-lined baking sheet. Bake until lightly browned, about 25 minutes., Cool on pans on wire racks until firm. Reduce oven setting to 325°. Transfer baked rectangles to a cutting board. Using a serrated knife, cut diagonally into 1/2-in. slices. Place on baking sheets, cut side down., Bake until lightly browned, 8-10 minutes per side. Remove from pans to wire racks; cool completely. Store in an airtight container.

Nutrition Facts : Calories 89 calories, Fat 2g fat (0 saturated fat), Cholesterol 16mg cholesterol, Sodium 63mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 2g protein.

CRANBERRY ALMOND BISCOTTI



Cranberry Almond Biscotti image

I modified a recipe to make this a darker biscotti. For a richer almond flavor, use almond extract instead of the vanilla.

Provided by KATHIANNE

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 15

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
2 egg whites
2 eggs
1 tablespoon vanilla extract
¾ cup sliced almonds
1 cup sweetened-dried cranberries

Steps:

  • Preheat oven to 325 degrees F (170 degrees C).
  • Combine dry ingredients in a medium sized mixing bowl. Whisk together eggs, egg whites, and vanilla or almond extract in a separate mixing bowl.
  • Add egg mixture to dry ingredients, mixing just until moist, using an electric mixer on medium speed. Add dried cranberries and almonds; mix thoroughly.
  • On floured surface, divide batter in half and pat each half into a log approximately 14 inches long and 1 1/2 inches thick. Place on a cookie sheet and bake 30 minutes or until firm. Cool on a wire rack about 10 minutes, or until cool enough to handle.
  • Cut biscotti on the diagonal into 1/2-inch slices. Reduce oven temperature to 300 degrees F (150 degrees C). Place cut biscotti upright on a cookie sheet, spacing them about an inch apart, and bake for an additional 20 minutes. Let cool and store in a loosely covered container.

Nutrition Facts : Calories 188.8 calories, Carbohydrate 35.5 g, Cholesterol 24.8 mg, Fat 3.2 g, Fiber 1.4 g, Protein 4.2 g, SaturatedFat 0.4 g, Sodium 91.6 mg, Sugar 19.9 g

ALMOND APRICOT BISCOTTI



Almond Apricot Biscotti image

Categories     Cookies     Fruit     Nut     Breakfast     Dessert     Bake     Apricot     Almond     Winter     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 5 1/2 dozen

Number Of Ingredients 14

2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 stick (1/4 cup) cold unsalted butter, cut into small pieces
1 whole large egg, lightly beaten
1/3 cup whole milk
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1 cup whole almonds with skins (5 1/2 oz), toasted and cooled
1 cup dried apricots (6 oz), quartered
1 large egg yolk beaten with 1 tablespoon water for egg wash
Special Equipment
parchment paper

Steps:

  • Preheat oven to 350°F.
  • Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
  • Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
  • Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
  • Reduce oven temperature to 300°F while logs cool.
  • Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
  • Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

ALMOND BISCOTTI



Almond Biscotti image

These Italian cookies are made without butter or oil and are twice baked to crisp perfection. Try Rum-Soaked Raisin Biscotti, Cherry Espresso Biscotti, Mexican Chocolate Biscotti, and Brown Sugar and Date Biscotti.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 1h

Yield Makes about 40

Number Of Ingredients 7

2 1/2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/4 teaspoon fine salt
3 large eggs, lightly beaten
1 tablespoon pure vanilla extract
1 cup slivered almonds, toasted

Steps:

  • Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, beat in eggs and vanilla until combined. Add almonds and beat until combined.
  • Divide dough in half and transfer to a parchment-lined rimmed baking sheet. Form each half into a 2 1/2-inch-wide, 3/4-inch-tall log. Bake until dough is firm but gives slightly when pressed, 20 to 25 minutes, rotating sheet halfway through. Let cool on sheet on a wire rack, 20 minutes.
  • With a serrated knife, cut logs into 1/4-inch slices on the diagonal and arrange, cut side down, on 2 parchment-lined rimmed baking sheets. Bake until biscotti are crisp and golden, about 15 minutes, rotating sheets and flipping biscotti halfway through. Let cool on sheets on wire racks.

Nutrition Facts : Calories 150 g, Fat 4 g, Fiber 1 g, Protein 4 g, SaturatedFat 1 g

ALMOND-CRANBERRY BISCOTTI



Almond-Cranberry Biscotti image

In stead of using cranberries use dried cherries for Almond-Cherry Biscotti's. This biscotti recipe is posted by request, I have not made this one yet. recipe comes from Plumercrest Bed and Breakfast.(I would watch the bake time it seems long)

Provided by Barb G.

Categories     Dessert

Time 1h25m

Yield 36 biscotti's

Number Of Ingredients 8

3 3/4 cups flour
2 1/2 cups sugar
4 eggs (room temperature)
1 teaspoon baking powder
1 pinch salt
1 teaspoon vanilla
1 2/3 cups raw almonds, toasted and roughly chopped
1 cup dried cranberries or 1 cup dried cherries

Steps:

  • Pour flour into large mixing bowl.
  • Make a well in the center and place sugar, 3 eggs, all yolks, baking powder, salt, and vanilla into well.
  • work the flour into the ingredients in the well until smooth.
  • Knead in almonds and cranberries throughly for about 5 minutes.
  • Grease and flour 2 baking sheets that are at least 15 inches long.
  • Divide dough in half.
  • Roll each piece of dough on floured surface into 2-1/2 inch wide place the logs 2 inches apart on prepared baking sheets.
  • Beat remaining egg white and brush over tops of logs.
  • Heat oven to 350°F.
  • Bake 50 minutes.
  • Remove from oven.
  • Reduce temperature to 325°F.
  • Cut logs diagonally into 1/2-inch slices and lay, cut side up, on sheets.
  • Return to oven for another 15 minutes.
  • Cool on racks.

Tips:

  • Be precise with measurements: Baking is a science, and precise measurements are crucial. Use a digital kitchen scale for accurate results.
  • Use room temperature ingredients: This ensures they blend smoothly and evenly. Take them out of the fridge at least an hour before baking.
  • Don't overmix the dough: Overmixing can result in tough biscotti. Mix just until the ingredients are well combined.
  • Bake biscotti twice: This is what gives them their characteristic firm texture. Bake them once, then slice and bake them again.
  • Store biscotti properly: Store them in an airtight container at room temperature for up to 2 weeks. You can also freeze them for up to 3 months.

Conclusion:

Almond Cranberry Apricot Biscotti are a delicious and versatile treat that can be enjoyed for breakfast, dessert, or as a snack. With their slightly sweet and chewy texture, they're packed with almond, cranberry, and apricot flavors. They're also easy to make, so you can enjoy them anytime you crave a homemade treat. Get creative and try different variations, such as adding chocolate chips, nuts, or spices. Whether you're a seasoned baker or just starting out, these biscotti are sure to impress.

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