Living in Sugar

Biscotti with Currants, Apricots and Almonds

Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: living.in.sugar and in my highlights you can check out what we’ve been up to!  But you know what you should get up to? Making this Biscotti with currants, apricots and almonds!

But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Biscotti with currants, apricots and almonds to be exact. 

Biscotti with Currants, Apricots and Almonds with dark or light coffee

Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.  

Biscotti cookies are traditionally “twice baked” and therefore dry and crumbly, but these remain soft while maintaining a great texture — just like traditional biscotti!

Biscotti with Currants, Apricots and Almonds dunking into coffee

They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts. 

So go ahead, whip up these easy Biscotti with currants, apricots and almonds and kick back over the holidays with a nice cup of coffee and treat yourself! 

Happy Baking! 

XO, 

Danielle 

Biscotti with Currants, Apricots and Almonds

Get your coffee or tea ready with these amazing additions to your holiday snack or breakfast time
Course Breakfast
Cuisine Italian
Keyword biscotti, currant
Prep Time 15 minutes
Cook Time 45 minutes
Servings 12 Cookies
Author Danielle

Ingredients

  • 2 Cups All Purpose Flour
  • 1 1/2 tsp baking powder
  • ¼ tsp salt
  • ¾ Cup almonds
  • ½ Cup dried Currants & Apricots
  • ½ Cup unsalted butter
  • ¾ Cup granulated Sugar
  • 2 large eggs
  • 1 tsp Vanilla

Instructions

  1. Preheat oven to 350F. Spread almonds on a dry cookie sheet and toast in the oven for 5 minutes.
  2. Combine flour, baking powder, salt, almonds and dried fruit in a large bowl and mix well.
  3. In the bowl of your stand mixer, cream butter and sugar together until light and fluffy. Add eggs one at a time, mixing well. Follow with vanilla.
  4. Slowly add the dry ingredients and mix until all the dry is gone.
  5. Turn dough out onto a lined cookie sheet And form into a 6” x 12” x 1” thick log. Bake for 30-40 minutes or until golden and just set.
  6. Cool completely (30-45min) and then cut into 1” thick cookies, bake cut cookies for 15 minutes.
  7. Cool completely & serve with your favorite beverage. Store in an airtight container for up to 5 days.

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