Apricot-Almond Sweet apricots and lightly roasted almonds make biscotti delicious. Their crunchy exterior is ready to dip in coffee or tea. These easy-to-make Italian biscotti are perfect for your holiday cookie tray!
Pre-heat the oven to 325ºF. Place a rack in the oven's center. Parchment a baking sheet. Reserve 1 tsp of zest from one large orange.
For 2 teaspoons of orange juice, squeeze the orange.
Mix flour and baking powder in a medium bowl.
Beat sugar, butter, eggs, salt, orange zest, orange juice, and vanilla in a large bowl with an electric mixer for 2–3 minutes until thick and pale.
Gradually add flour mixture to mixing bowl. Stir in the chopped apricots and almonds on medium-low speed until moistened. Give the dough a few minutes in the mixer bowl.
Coat hands with cooking spray. Form two equal pieces of dough into flattened logs about 3 inches wide and 12 inches long. Logs should be a few inches apart on one baking tray to avoid sticking. With two lined baking sheets, place one log on each.
Bake 20–25 minutes until dough is firm but gives slightly when pressed.
Transfer sheet to wire rack and let logs cool for 30 minutes. Lower oven temperature to 300°F.
Carefully place the first loaf on a cutting board. Slice the first log with a sharp knife after it cools. Return cut-side-up cookies to baking sheet. Higher-angle slices make longer cookies.
Bake 7 minutes, flip biscotti, bake 7 more.
Let the sheet cool on a rack. Airtight containers can be kept on the counter for 3 days. After 3 days, refrigerate safely.