Italian Cantuccini with Dried Apricots
Traditional twice-baked almond biscotti studded with sweet dried apricots, offering a crunchy texture and perfect for dipping in coffee or dessert wine. This Italian classic is easy to make and stores beautifully for weeks.
Ingredients
Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup whole almonds toasted and roughly chopped
- 1/2 cup dried apricots chopped
Notes
Storage: Store in an airtight container at room temperature for up to 3 weeks, or freeze for up to 3 months. Make-Ahead: The baked biscotti can be made ahead and stored as directed. Variations: Substitute dried cherries or cranberries for apricots, or add a teaspoon of orange zest to the dough. Serving Suggestions: Enjoy with espresso, dessert wine, or a glass of milk for dipping.