Almond Apricot Biscotti

$3.57 recipe / $0.13 each
by Beth - Budget Bytes
4.93 from 14 votes
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At the local coffee shop that my boyfriend frequents there’s a large case full of homemade biscotti near the cash register. Every time I’m in there with him my eyes are drawn to the big apricot flavored biscotti. I’m always so tempted, but I pass them up every time because I know I could make a whole batch at home for the price of just one or two of theirs. I finally got an opportunity to whip up a batch of Almond Apricot Biscotti a couple weeks ago and I was right. 28 delicious homemade biscotti for just over $3! So, probably around 1/10th of the price that I’d pay at the coffee shop. WIN

A stack of homemade Almond Apricot Biscotti with one sitting in front facing the camera

Stash Your Almond Apricot Biscotti in the Freezer!

And the best part is, you can stash the baked biscotti in the freezer, where they won’t be as big of a temptation, and take just one or two out at a time to enjoy with your morning (or afternoon) coffee. You’ll always have fresh homemade almond apricot biscotti ready for dunking!

Bulk Bins for the Win

If your local grocery store has bulk food bins, make sure to check them for the apricots and almonds. They’re both often less expensive when purchased in bulk, and that way you can get exactly the amount you need. 

Freshly baked Almond Apricot Biscotti still on the baking sheet, viewed from the side
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Almond Apricot Biscotti

4.93 from 14 votes
Fresh homemade Almond Apricot Biscotti are pennies a piece and can be stored in the freezer, ready for dunking at any time. 
Fresh homemade Almond Apricot Biscotti are pennies a piece and can be stored in the freezer, ready for dunking at any time. BudgetBytes.com
Servings 28
Prep 15 minutes
Cook 45 minutes
Total 1 hour

Ingredients

  • 2 cups all-purpose flour ($0.21)
  • 1 tsp baking powder ($0.04)
  • 1/4 tsp salt ($0.02)
  • 1 cup sugar ($0.32)
  • 4 Tbsp butter, room temperature ($0.44)
  • 2 large eggs ($0.54)
  • 1/2 tsp vanilla extract ($0.42)
  • 1 tsp almond extract ($0.28)
  • 1/4 tsp nutmeg ($0.02)
  • 1/3 cup sliced almonds ($0.88)
  • 1/3 cup dried apricots (about 8 pieces) ($0.40)

Instructions 

  • Preheat the oven to 350ºF. In a medium bowl, stir together the flour, baking powder, and salt until evenly mixed.
  • In a large bowl, beat together the sugar, butter, eggs, vanilla extract, almond extract, and nutmeg until the mixture is light and creamy in appearance.
  • Pour the dry ingredients into the bowl of wet ingredients and stir until a soft dough forms.
  • Chop the apricots into small pieces. Add the chopped apricots and sliced almonds to the bowl with the dough, then stir until they are mixed in. Save a few pieces of almond to press into the top of the biscotti.
  • Line a baking sheet with parchment paper. Divide the dough into two equal pieces, then shape each into a flattened log, about 3 inches wide and 12 inches long. Place the logs a few inches apart on the baking sheet. Press a few pieces of almonds into the top of the dough for decoration. Bake the biscotti logs for 35 minutes in the preheated oven, or just until the edges turn golden and the top has a few cracks.
  • Remove the biscotti from the oven, but don’t turn it off. Let the biscotti cool for about five minutes, then carefully transfer them to a cutting board. Use a serrated knife to cut the biscotti, on an angle, into 3/4-inch wide slices. Place the slices on back on the baking sheet, cut sides up.
  • Bake the sliced biscotti for about five more minutes, then flip and bake for five minutes on the second side. Allow the biscotti to cool completely before serving or packing in an air-tight container.

See how we calculate recipe costs here.


Nutrition

Serving: 1ServingCalories: 90.65kcalCarbohydrates: 14.86gProtein: 1.64gFat: 2.65gSodium: 53.49mgFiber: 0.64g
Read our full nutrition disclaimer here.
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Sometimes a little treat with your cup of coffee makes ALL the difference. 😊

A piece of Almond Apricot Biscotti being dunked into a cup of coffee

Love biscotti as much as me? Try our Classic Biscotti Recipe, Cranberry Almond Biscotti or my Cinnamon Spice Biscotti.

How to Make Biscotti – Step by Step Photos

Biscotti Dry Ingredients in a glass bowl

Preheat the oven to 350ºF. In a medium mixing bowl, combine 2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt. Stir until they are well combined.

Biscotti Wet Ingredients in a metal bowl

In a separate mixing bowl, combine 1 cup sugar, 4 Tbsp room temperature butter, 2 large eggs, 1/2 tsp vanilla extract, 1 tsp almond extract, and 1/4 tsp nutmeg.

Biscotti Wet Ingredients whisked together

Beat the wet ingredient together until they are light and creamy in appearance (pictured above). Pour the dry ingredients into the wet ingredients and stir until a soft dough forms (it will look a bit like sugar cookie dough).

Chopped Apricots on a cutting board

Chop 1/3 cup (or about 8 pieces) of dried apricots into small pieces.

Add Almonds and Apricots to biscotti dough in the bowl

Add the chopped apricots and 1/3 cup sliced almonds to the dough and stir to combine. Save a few pieces of almond to press into the top of the biscotti.

Divided and shaped biscotti dough on a parchment lined baking sheet

Line a baking sheet with parchment paper. Divide the dough into two pieces, then shape each piece into a flattened log, about 2-3 inches wide and 12 inches long. Press a few pieces of almonds into the top for decoration.

Baked Biscotti Logs on the parchment lined baking sheet

Bake the biscotti for 35 minutes, or just until they begin to get a slight golden color and the tops begin to crack. Remove the biscotti from the oven (but don’t turn it off) and let them cool for about five minutes. This helps them solidify a little and makes them easier to slice.

Biscotti sliced on an angle

Transfer the biscotti logs to a cutting board, and slice them on a diagonal into 3/4-inch wide slices.

Biscotti slices laying on their side on the parchment lined baking sheet, ready for the second bake

Place the slices back on the baking sheet, cut sides up, and bake for another 5 minutes. Flip the biscotti so that the other cut side is facing up, and bake for an additional five minutes.

Finished Almond Apricot Biscotti in a zip top bag ready to freeze

And that’s it! Just let the Almond Apricot Biscotti cool completely before you pack them up for storage. Whether freezing or keeping at room temperature, make sure they are in an air-tight container. 

Almond Apricot Biscotti scattered around a cup of coffee, on balancing on the lip of the cup

Frozen biscotti thaw in a matter of minutes at room temperature.

An Almond Apricot Biscotti dipped into a cup of coffee, dripping back into the cup

And then they’re ready to be dunked into your best cup of coffee! ❤️

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  1. “I know I can make them…”

    That’s because you have no over head at home.
    You are paying for a service. The brick and mortar business has expenses figured into pricing….
    Rent, insurance, equipment usage taxes, employee wages, workers comp, unemployment insurance, worker insurance, city/town/state mandated fees, required handicap access & bathrooms, permits, utilities, other landlord fees like common area fees, electrical closet maintenance…etc