Rosemary Apricot Biscotti
Indulge in a gourmet twist on classic biscotti with this Rosemary Apricot Biscotti recipe! Elevating traditional Italian cookies, this delightful treat combines the earthy aroma of finely chopped fresh rosemary with the natural sweetness of dried apricots. Perfectly golden and twice-baked for irresistible crispness, these biscotti boast a melt-in-your-mouth texture enhanced by rich melted butter and fragrant vanilla extract. Ideal for pairing with coffee or tea, the intricate blend of savory and sweet flavors makes them a standout addition to any dessert spread. Plus, their long shelf life means you can enjoy these homemade delights for weeks to come. Whether you’re looking for an elegant gift or a comforting snack, Rosemary Apricot Biscotti promises sophistication in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 tablespoon fresh rosemary, finely chopped
- 0.75 cup dried apricots, chopped
- 0.25 cup unsalted butter, melted and cooled
- 3 large eggs
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and finely chopped rosemary.
Stir in the chopped dried apricots, ensuring they are evenly distributed throughout the dry ingredients.
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
Gradually add the wet ingredients into the dry mixture. Stir until a sticky dough forms.
Lightly flour your hands and transfer the dough to the prepared baking sheet. Shape it into a long, flat log approximately 12 inches long and 3 inches wide.
Bake the log in the preheated oven for 25–30 minutes, or until it is firm to the touch and lightly golden on top. Remove from the oven and allow it to cool for 10 minutes.
Reduce the oven temperature to 325°F (160°C). Once the log is cool enough to handle, use a serrated knife to slice it diagonally into 3/4-inch-thick slices.
Place the slices cut-side down on the baking sheet and return them to the oven. Bake for 10 minutes, then flip the biscotti and bake for another 10 minutes, or until crisp and golden.
Remove from the oven and let the biscotti cool completely on a wire rack. Serve and enjoy, or store in an airtight container for up to two weeks.
Nutrition Facts
Calories |
2411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.9 g | 84% | |
| Saturated Fat | 35.3 g | 176% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 220.1 g | ||
| Protein | 46.7 g | 93% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 186 mg | 14% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 1649 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
