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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper or lightly grease it.
Step 2
In a large bowl, whisk together the all-purpose flour, sugar, baking powder, salt, and finely chopped rosemary.
Step 3
Stir in the chopped dried apricots, ensuring they are evenly distributed throughout the dry ingredients.
Step 4
In a separate bowl, whisk together the melted butter, eggs, and vanilla extract until well combined.
Step 5
Gradually add the wet ingredients into the dry mixture. Stir until a sticky dough forms.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (742.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2411.1 |
| Total Fat 65.9g | 0% |
| Saturated Fat 35.3g | 0% |
| Cholesterol 687.2mg | 0% |
| Sodium 1857.5mg | 0% |
| Total Carbohydrate 421.1g | 0% |
| Dietary Fiber 16.2g | 0% |
| Total Sugars 220.1g | |
| Protein 46.7g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 186.2mg | 0% |
| Iron 17.0mg | 0% |
| Potassium 1649.3mg | 0% |
Source of Calories