Best 7 Honey Apricot Biscotti Recipes

APRICOT AND ALMOND BISCOTTI

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.

APRICOT BISCOTTI

Steps:

• Chop the apricots.
• Sift flour, sugar, baking soda, and salt into a medium bowl.
• In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
• Fold in apricots.
• In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
• Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
• With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
• Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

HONEY NUT OAT BISCOTTI

Steps:

• In bowl, beat butter with sugar until fluffy; beat in honey.
• Beat in eggs, 1 at a time; beat in vanilla.
• Mix together flour, rolled oats, pecans, cinnamon, baking powder, baking soda and salt; stir into butter mixture until moistened.
• On large greased baking sheet, spoon batter into two 10 x 2 inch logs, smoothing surface with floured fingers.
• Bake in 350 F.
• oven for 30 minutes or until lightly browned.
• Let cool on pan for 5 minutes.
• Transfer logs to cutting board; cut diagonally into 1/2 inch thick slices.
• Stand slices up, slightly apart, on baking sheet.
• Reduce heat to 325 F.
• ;bake for 25 to 30 minutes or until golden and almost firm to the touch.
• Remove to rack and let cool.
• (Cookies can be stored in airtight container for up to 1 week.) Makes 30 cookies.
• VARIATION: Honey Nut Apricot Biscotti: For this softer, less crunchy version of the classic biscotti, reduce pecans to 3/4 cup and add 1/3 cup chopped dried apricots.
• Canadian Living Per cookie: about 145 calories, 2 g.
• protein, 6 g fat, 20 g carbohydrate.

HAZELNUT, ORANGE AND HONEY BISCOTTI

Steps:

• Preheat the oven to 300 degrees. Line a baking sheet with parchment. Whisk together the flour, hazelnut flour, baking powder and salt in a bowl.
• In the bowl of a stand mixer, or in a large bowl with a whisk or electric beater, beat together the honey and eggs for 2 minutes. Scrape down the sides of the bowl and beaters. Add the vanilla, orange liqueur or juice, and orange zest and beat for another minute. Turn off the mixer, scrape down the bowl and beaters, and add the flour mixture. Mix in at low speed until combined. The batter will be sticky. Add the hazelnuts and mix until well combined.
• Using a spatula or a bowl scraper, scrape out half the batter onto the baking sheet. Moisten your hands so the dough won't stick, and form a log, about 12 inches long by 2 1/2 inches wide. Repeat with the other half of the batter. The logs can be on the same baking sheet but make sure there is at least 2 inches of space between them.
• Place in the oven and bake 40 to 45 minutes, until lightly browned and dry. Remove from the oven and cool on a rack for 20 minutes (or longer). Place on a cutting board and slice thin, about 1/3 inch, either straight across the logs (for more, but smaller biscotti) or on the diagonal (for more traditionally shaped biscotti).
• Place the cookies on baking sheets and return one sheet at a time to the middle rack of the oven. Bake 15 minutes. Flip the cookies over and bake for another 10 to 15 minutes, until hard and lightly browned. Remove from the heat and allow to cool.

HONEY BISCOTTI

Steps:

• Preheat oven to 350°F.
• In a large bowl, combine the flour, baking powder, baking soda, cinnamon and salt.
• Using the paddle attachment of an electric mixer, cream the butter until light and creamy.
• Beat in sugar and honey until smooth, then add eggs one at a time.
• Add vanilla and orange flower water and mix to thoroughly combine.
• Mix dry ingredients into the wet just until mixed.
• The dough should be stiff at this point.
• Stir in the orange zest and pistachios.
• Divide dough in half.
• On a prepared baking sheet lined with parchment paper, shape each half into a 12x3-inch log.
• Bake in the preheated oven for 20-25 minutes, until golden.
• Remove from the oven and transfer logs to a cutting board.
• Reduce oven to 325°F
• While still warm, Use a long serrated knife to cut each log diagonally into ½-inch slices.
• If logs become cool and begins to crack when cut, rewarm in the oven for about 30 seconds until soft enough to slice easily.
• Arrange the cut strips back on the baking sheet and bake for another 20 minutes, until dry, crisp and lightly colored. Remove from the oven and cool completely on wire racks, then store in an airtight container.
• [Chef�s Note: If you do not have access to orange flower water, feel free to substitute orange extract or use all vanilla extract. Biscotti will continue to crisp as they cool after the second baking, so be careful not to over bake. These cookies will keep for a few weeks stored in an airtight container; they also freeze nicely in an airtight plastic bag for a few months.].

APRICOT GINGER BISCOTTI

Steps:

• Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
• In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
• In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt. Add remaining egg and vanilla and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
• Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
• Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.

CHOCOLATE PISTACHIO BISCOTTI

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and 1 cup sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Mix flour, cocoa, baking powder and cinnamon; add to creamed mixture and mix well (dough will be sticky). Stir in chocolate chips, pistachios and cranberries., Divide dough into 4 portions. On ungreased baking sheets, shape portions into 10x2-1/2-in. rectangles. Sprinkle with remaining sugar. Bake 20-25 minutes or until set. Carefully remove to wire racks; cool 5 minutes. , Transfer to a cutting board; cut each rectangle into 10 slices. Place cut side down on ungreased baking sheets. Bake 5-8 minutes on each side or until lightly browned. Remove to wire racks to cool. Store in an airtight container.