Honey Apricot Biscotti Recipe

4.5 2 3
Honey Apricot Biscotti Recipe
Honey Apricot Biscotti Recipe photo by Taste of Home
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Honey Apricot Biscotti Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling
MAKES:
36 servings
TOTAL TIME:
Prep: 25 min. Bake: 45 min. + cooling

Ingredients

  • 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

Directions

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.
Originally published as Honey Apricot Biscotti in Light & Tasty April/May 2005, p13

Nutritional Facts

1 each: 61 calories, 0 fat (0 saturated fat), 0 cholesterol, 28mg sodium, 14g carbohydrate (8g sugars, 0 fiber), 1g protein. Diabetic Exchanges: 1 starch.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Honey Apricot Biscotti in Light & Tasty April/May 2005, p13

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Reviews forHoney Apricot Biscotti

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MY REVIEW
PeaCat User ID: 5806548 140179
Reviewed Aug. 30, 2011

"I didn't have any anise extract so I used vanilla and added anise seed. Everybody loves them so I will make them the same way next time."

MY REVIEW
queenpenguin User ID: 3945629 54968
Reviewed Apr. 29, 2011

"I don't like anise, so i substituted with almond extract instead. I found it a little strong in flavour so may try 1/4 tsp instead of half next time. Over all still a good recipe, and the kids enjoyed them as well."

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