Go Back
frosted apricot biscotti

Frosted Apricot Biscotti

Michele Pesula Kuegler
Prep Time 5 mins
Cook Time 50 mins
Total Time 1 hr 30 mins
Course Dessert
Servings 24

Ingredients
  

  • 1/3 cup unsalted butter softened
  • 1-1/4 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup diced dried apricot
  • 1-1/2 cups powdered sugar
  • 1 tablespoon milk

Instructions
 

  • 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.
Keyword apricot biscotti