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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


  • 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


  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.