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Honey Apricot Biscotti

 Honey Apricot Biscotti
Dried apricots, brown sugar and a hint of anise make these delectable treats ideal for serving alongside hot cups of coffee. "I like to include these on the cookie trays I give to friends," says Suzanne Smyth of Mountain Home, Arkansas.
36 ServingsPrep: 25 min. Bake: 45 min. + cooling


  • 3 egg whites
  • 1/4 cup plus 2 tablespoons honey
  • 1/2 teaspoon anise extract
  • 2 cups all-purpose flour
  • 2/3 cup packed brown sugar
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Dash salt
  • 2/3 cup finely chopped dried apricots


  • In a small bowl, whisk together the egg whites, honey and extract;
  • set aside. In another bowl, combine the flour, brown sugar, baking
  • powder, baking soda and salt. Make a well in the center; add egg
  • white mixture. Stir until moistened. Fold in apricots.
  • Spray a baking sheet with cooking spray; dust with flour. Divide the
  • dough in half. On a prepared baking sheet, shape each portion 6 in.
  • apart into a 12-in. x 2-in. rectangle.
  • Bake at 325° for 30 minutes or until golden brown. Cool for 5
  • minutes. Transfer to a cutting board; cut diagonally with a serrated
  • knife into 1/2-in. slices.
  • Place cut side down on baking sheets. Bake for 7 minutes; turn over
  • and bake 7 minutes longer or until golden brown. Remove to wire
  • racks to cool. Store in an airtight container. Yield: 3 dozen.

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Honey Apricot Biscotti (continued)

Nutritional Facts: 1 cookie equals 61 calories, trace fat (trace saturated fat), 0 cholesterol, 28 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.