I can’t resist how the sunshine-sweet chew of dried apricots punctuates each crisp bite of these Orange Apricot Biscotti, making me reach for just one more.

Jump to Recipe

I’m obsessed with how orange zest pops against lightly sweet crunch in these biscotti. I love the way dried apricots melt into tiny chewy jewels, bright and honest amid toasted almond shards.

I can eat a whole batch with coffee and call it breakfast. But it’s not just sugar and crunch; there’s a grown-up brightness that pulls me back for another slice.

I bring them to meetings, to late trains, keep a jar on my desk. Dangerous, delicious, and strangely elegant.

Every bite makes me grin. Little orange jewels, yes, and I want more.

More, please, immediately and without shame.

Ingredients

Print Recipe (No Advertisments)

All-purpose flour: gives structure and that biscuity crumb you’ll love.
Baking powder: makes the dough slightly airy, keeps biscotti from being too dense.
Salt: wakes up sweetness, balances the orange and apricot notes.
Sugar: adds sweetness and a bit of crunch when baked.
Eggs: bind everything together, give richness and a tender bite.
Butter: brings buttery flavor and a softer crumb.
Basically, cozy.
Vanilla extract: adds warm background notes, nothing flashy but comforting.
Orange zest: pops with citrus oil, brightens the whole cookie.
Orange juice or liqueur: adds juice tang or boozy warmth, your call.
Dried apricots: chewy sweetness and little bursts of fruity flavor.
Almonds: toasty crunch and nutty notes, also gives good texture contrast.
Powdered sugar: dusts prettily, adds gentle sweetness and a bakery look.

Ingredient Quantities

2 cups (250 g) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

3/4 cup (150 g) granulated sugar

2 large eggs

1/2 cup (115 g) unsalted butter, softened

1 teaspoon vanilla extract

zest of 1 orange

1 tablespoon fresh orange juice (or 1 tablespoon orange liqueur)

1 cup (140 g) chopped dried apricots, roughly chopped

1/2 cup (60 g) sliced or chopped almonds, toasted

optional: 1/2 cup powdered sugar for dusting

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper and toast the almonds in the oven for 6 to 8 minutes until fragrant, then let them cool and roughly chop if not already done.

2. While the almonds cool, chop the dried apricots into small pieces so they scatter evenly through the dough.

3. In a medium bowl whisk together the flour, baking powder and salt until well blended.

4. In a large bowl beat the softened butter with the granulated sugar until light and slightly fluffy. Add the eggs one at a time, beating after each until incorporated, then stir in the vanilla, orange zest and the tablespoon of orange juice or orange liqueur.

5. Fold the dry ingredients into the wet mixture with a spatula until a shaggy dough forms. It will be slightly sticky but hold together.

6. Gently fold in the chopped apricots and the toasted almonds so they are evenly distributed, scraping the bowl as needed.

7. Flour your hands lightly and shape the dough into two even logs about 10 to 12 inches long and 2 inches wide. Place them on the prepared sheet, leaving space between and flatten the tops slightly.

8. Bake the logs for 22 to 25 minutes, until they are set and just beginning to color. Remove from the oven and let cool on the pan for 10 minutes so they firm up.

9. Transfer the logs to a cutting board and slice them diagonally into 1/2 inch thick slices using a serrated knife. Arrange the slices cut side up on the baking sheet.

10. Bake the slices for 8 to 12 minutes, flip them over and bake another 6 to 8 minutes until crisp and golden. Let cool completely on a rack. If you like, dust with powdered sugar before serving.

Equipment Needed

1. Oven
2. Baking sheet lined with parchment paper
3. Mixing bowls (one medium, one large)
4. Measuring cups and spoons and a kitchen scale (optional)
5. Electric hand mixer or wooden spoon for creaming butter and sugar
6. Whisk for dry ingredients
7. Spatula for folding dough
8. Cutting board and a sharp serrated knife for slicing the logs
9. Cooling rack for the finished biscotti

FAQ

Q: Can I make these biscotti gluten free? A: Yes, but you gotta use a 1-to-1 gluten free flour blend that already has xanthan gum. The texture will be a bit more crumbly, so chill the dough for 30 minutes before shaping and bake an extra 3 to 5 minutes per bake to dry them out properly.

Q: How do I keep the biscotti from falling apart when I slice them? A: Let the baked log rest 15 minutes, then slice with a sharp serrated knife while it's still slightly warm, not piping hot. Cut at a slight angle in one smooth sawing motion. If the log is too soft, cool it completely and reheat very briefly in a warm oven for 3 to 5 minutes so it firms up.

Q: Can I substitute other dried fruit or nuts? A: Totally. Swap apricots for chopped dried cherries, figs or cranberries, and almonds for pistachios, walnuts or hazelnuts. Keep the total ingredient weight about the same so the dough consistency stays balanced.

Q: Do I have to toast the almonds? A: No, but toasting boosts flavor and crunch a lot. Toast in a dry skillet over medium heat for 5 to 7 minutes, shaking often, until fragrant. Let them cool before chopping or theyll make the dough greasy.

Q: How do I store biscotti so they stay crisp? A: Store completely cooled biscotti in an airtight container at room temp for up to 2 weeks. Put parchment between layers to avoid sticking. For longer storage freeze in a zip bag up to 3 months and thaw at room temp when you want them.

Q: Can I make these with less sugar or use a sugar substitute? A: You can reduce granulated sugar by 20 to 25 percent without wrecking the texture, but they wont brown as much. Sugar substitutes vary, so if you use one, expect differences in spread and flavor. If you want a less sweet cookie, skip the powdered sugar dusting.

Orange Apricot Biscotti Recipe Substitutions and Variations

All purpose flour: swap with equal parts whole wheat pastry flour for a nuttier, slightly denser biscotti. If you need gluten free, use a 1-to-1 GF baking blend (make sure it has xanthan or add 1/4 tsp per cup) and expect a slightly crumblier texture.
Eggs: replace each large egg with a “flax egg” (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) for binding, or use 1/4 cup unsweetened applesauce per egg to keep things moist. Flax keeps crunch better, applesauce will make it a bit softer.
Unsalted butter: use coconut oil or a neutral vegetable oil at a 1:1 ratio. Coconut oil gives a hint of coconut flavor and makes the dough a touch more tender, while neutral oil keeps flavors closer to original.
Dried apricots: swap for chopped dried cranberries, raisins, or chopped dates in a 1:1 volume. Cranberries add tartness, raisins keep it classic sweet, dates give a caramel note. If your dried fruit is very dry, soak briefly in warm water or orange juice for 10 minutes and drain.

Pro Tips

1) Let the butter really get soft, not melted. If its too cold the dough will be tough, if its too warm the logs will spread. Soft but still slightly cool is best, then beat it till light and kinda fluffy.

2) Toss the apricots in a tablespoon of flour before folding them in. This helps them not sink or clump and keeps the dough from getting gummy, especially if the apricots are a bit sticky.

3) Chill the formed logs for 20 to 30 minutes before the first bake. It makes slicing way easier and gives cleaner edges on the biscotti, plus they hold their shape better in the oven.

4) Watch the second bake closely and adjust time based on how crunchy you like them. Oven temps vary so start checking at the low end. If you want softer centers take them out sooner, for crisp cookies bake a little longer. Store completely cooled biscotti in an airtight tin so they stay crunchy.

Orange Apricot Biscotti Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I can't resist how the sunshine-sweet chew of dried apricots punctuates each crisp bite of these Orange Apricot Biscotti, making me reach for just one more.

Servings

servings

Calories

262

kcal

Equipment: 1. Oven
2. Baking sheet lined with parchment paper
3. Mixing bowls (one medium, one large)
4. Measuring cups and spoons and a kitchen scale (optional)
5. Electric hand mixer or wooden spoon for creaming butter and sugar
6. Whisk for dry ingredients
7. Spatula for folding dough
8. Cutting board and a sharp serrated knife for slicing the logs
9. Cooling rack for the finished biscotti

Ingredients

2 cups (250 g) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (150 g) granulated sugar
2 large eggs
1/2 cup (115 g) unsalted butter, softened
1 teaspoon vanilla extract
zest of 1 orange
1 tablespoon fresh orange juice (or 1 tablespoon orange liqueur)
1 cup (140 g) chopped dried apricots, roughly chopped
1/2 cup (60 g) sliced or chopped almonds, toasted
optional: 1/2 cup powdered sugar for dusting

Directions

Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper and toast the almonds in the oven for 6 to 8 minutes until fragrant, then let them cool and roughly chop if not already done.
While the almonds cool, chop the dried apricots into small pieces so they scatter evenly through the dough.
In a medium bowl whisk together the flour, baking powder and salt until well blended.
In a large bowl beat the softened butter with the granulated sugar until light and slightly fluffy. Add the eggs one at a time, beating after each until incorporated, then stir in the vanilla, orange zest and the tablespoon of orange juice or orange liqueur.
Fold the dry ingredients into the wet mixture with a spatula until a shaggy dough forms. It will be slightly sticky but hold together.
Gently fold in the chopped apricots and the toasted almonds so they are evenly distributed, scraping the bowl as needed.
Flour your hands lightly and shape the dough into two even logs about 10 to 12 inches long and 2 inches wide. Place them on the prepared sheet, leaving space between and flatten the tops slightly.
Bake the logs for 22 to 25 minutes, until they are set and just beginning to color. Remove from the oven and let cool on the pan for 10 minutes so they firm up.
Transfer the logs to a cutting board and slice them diagonally into 1/2 inch thick slices using a serrated knife. Arrange the slices cut side up on the baking sheet.
Bake the slices for 8 to 12 minutes, flip them over and bake another 6 to 8 minutes until crisp and golden. Let cool completely on a rack. If you like, dust with powdered sugar before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.