A sweet & simple treat that makes you want just one more. . .
Oh, biscotti. I keep coming back to you. It really has become one of my go-to recipes to recreate. Although there is a similar base to all of them, they really have their own separate flavor profiles. Plus, as I have mentioned before, they travel and last so very well, as seen below.
After testing the recipe, I made a batch of these to bring on a work trip. That meant the biscotti would:
- Be baked on day 1
- Spent night 1, packaged, on my kitchen counter
- Sit in the trunk of my car for five hours on day 2
- Spend night 2 in a hotel
- Finally be delivered to my colleagues on day 3
This isn’t even a long time for biscotti. A recent batch I made, traveled 2,000 miles with my oldest and spent a week or so lost among moving items (securely packed). When found about two weeks after baking, they were just as delicious as the day they were made.
For this batch I wanted to try a new recipe that was a bit more simple, which really let the fruit shine. Since it’s summer, I chose a fruit that evokes the warmer months: apricots. However, I have learned that dried fruit is best, so while this recipe has the flavors of summer, there are no fresh apricots in the biscotti.
Then to make sure the apricot is the star, while still reminding you that it’s a sweet treat, I chose a simple glaze to top the biscotti. This powdered sugar glaze says, “Ooh! Sweet apricots!” whereas any sort of chocolate or caramel coating would shout, “Pay attention to me!”
Make a batch, and in honor of summer, grab a glass of iced coffee. Paired with the Glazed Apricot Biscotti, it will make for the most delightful afternoon snack.
- 1/3 cup unsalted butter, softened
- 1-1/4 cups sugar
- 2 eggs
- 1 tsp. vanilla extract
- 2 cups flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1 cup diced dried apricot
- 1-1/2 cups powdered sugar
- 1 Tb. milk
- Preheat oven to 350.
- Beat butter and sugar in large bowl.
- Add eggs, one at a time, and vanilla extract, beating until smooth.
- In a separate bowl, mix flour, baking powder, and salt.
- Add flour mixture to wet ingredients and blend.
- Stir diced apricots into dough.
- Divide dough in half.
- Shape each half into 11″ x 2″ rectangle, using floured hands.
- Set each loaf 2″ apart on a parchment paper-lined baking sheet.
- Bake for 30 minutes or until the dough is set.
- Leaving the oven on, remove the biscotti loaves and cool for 15 minutes on cookie sheet.
- Using a serrated knife, cut the loaves into diagonal slices, 1/2″ thick.
- Place slices on cookie sheet with the cut sides down. Bake for 8 to 9 minutes.
- Turn over slices, and bake for 8 to 9 minutes more.
- Remove biscotti from oven, and allow to cool completely on a cooling rack.
- Combine powdered sugar and milk, 1 teaspoon at a time, until a thick glaze is formed.
- Coat each biscotti slice with glaze.
- Allow glaze to set; then store in a sealed container.