These Simple and Delicious Cranberry Apricot Biscotti are a family favorite during the holidays. I like to cozy up to a hot cup of tea with these delightfully dunkable cookies. The classic combination of dried fruit and roasted pistachios makes these grown-up cookies a simple and elegant addition to any holiday cookie tray.
If you know anything about my holiday cookie baking history, every year I proclaim that I’m going to “pare back” on my baking, and every year I still end up making between 10 – 12 or more types of cookies over a marathon session of weekend baking. I then spend the next week boxing them up and distributing them to nearly everyone I know. Sometimes there is a second weekend of baking – on a much smaller scale – because I’ve given away all the cookies and I need something to share with my own family. It’s a classic case of the cobbler’s children never having shoes of their own.
This recipe for Simple and Delicious Cranberry Apricot Biscotti is one of my daughter’s favorite holiday treats, and although I keep trying to scale down the cookie list, this is one that always makes the final cut.
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Simple and Delicious Cranberry Apricot Biscotti – What’s not to love?
Biscotti are one of my favorite cookies. The combination of flavors and sizes is limitless. Some are simple and elegant, while others are extravagantly dipped and coated in chocolate or sprinkles. And they are all delicious when paired with a hot cup of coffee or tea.
I also love a good pizzelle. I grew up eating them. Typically, my mother made these cookies for special events or holidays and they were always flavored with anise. Anise remains my true favorite, but I also enjoy playing with different flavor combinations such as this recipe for Easy Orange and Fennel Pizzelle in 30 Minutes. Although not traditional, it’s a very respectable and delicious alternative.
Although this recipe is dedicated to my daughter; my absolute favorite is a recipe that my sister and I make together over the holidays that sports an unusual, but addictive combination of citrus, almond and black pepper. They are spicy, festive and delicious!
Try This Surprisingly Delicious Alternative Flavor Combination
Although cranberry, apricot, and pistachio is my daughter’s favorite biscotti combination, my husband is partial to a very Italian, but less familiar flavor combination; black pepper, citrus, and almond. The spicy warmth from fresh, cracked pepper, the bright citrus notes of lemon and orange zest, and the added crunch of toasted almonds is another very grown-up, elegant, and delicious biscotti option.
The dough is essentially the same. Only the nuts, lemon and orange zest, extracts, and the addition of cracked pepper are adjusted. To make this variation, simply make the following substitutions:
- Instead of 1 1/2 teaspoons of lemon zest, use 1 teaspoon each of lemon zest and orange zest.
- Adjust the flavor extracts to the following ratio instead: use 1 and 1/2 tsp. of vanilla and 1/4 tsp. of almond extract.
- Add 1 Tbsp. of fresh cracked pepper (or coarse ground black pepper) to the dry ingredients.
- As a substitute for the cranberries, dried apricots and pistachios, use 1 and 1/2 cups of chopped toasted almonds instead.
If you want to try this cracked pepper version, those are the only changes to this biscotti recipe that you will need to make. They pair beautifully with a cup of Earl Grey or Green tea – my favorite way to dunk and enjoy them.
Note: How spicy your cookies turn out will depend on how fresh your pepper is. If you are using ground pepper that has been sitting in your spice cupboard for a while, the dough will be less spicy than if you ground it fresh. You can use straight black pepper, or a combination of ground peppercorns. I personally like the added levels of flavor that a combination of red, black, and green peppercorns give to this biscotti, but black pepper by itself is absolutely delicious, as well.
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Simple and Delicious Cranberry Apricot Biscotti
Course: DessertCuisine: ItalianDifficulty: Intermediate18
30
minutes2
hours90
minutes1
cookieThis recipe yields two logs of dough (18 cookies) total.
Ingredients
1 and 3/4 cup A.P. Flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
4 oz. unsalted European style butter, room temperature
1 cup white granulated sugar
2 large eggs, room temperature
1 1/2 tsp. lemon zest
1 1/2 tsp. vanilla
1/4 tsp. almond extract
1/2 cup dried cranberries, rough chopped to 1/4 inch pieces
1/2 cup roasted, lightly-salted pistachios, rough chopped to 1/4 inch pieces
1/2 cup dried apricots, rough chopped to 1/4 inch pieces
Directions
- Prepare the biscotti dough
- Cut two sheets of parchment paper to approximately 16 inches x 10 inches. Set aside.
- In a separate bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
- In a 5-quart capacity stand mixer, cream together the butter and sugar over medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the lemon zest, vanilla, and almond extract until thoroughly incorporated. Scrape down the sides of the bowl again.
- Add the eggs one at a time to the creamed sugar mixture. Scrape down the sides of the bowl between each egg.
- Add the flour mixture to the wet ingredients and mix on medium-low speed until completely combined. The dough will be fairly wet and sticky.
- Add the dried fruit and nuts to the mixture and blend on low until just combined.
- Divide the dough into two equal portions. Using a little flour to keep you hands from sticking, gently shape the dough into a log in the center of each parchment sheet. Roll the dough up into a cylinder and twist the ends of the paper to create a tight roll. Chill the dough logs for a minimum of 2 hours before baking – overnight is best, though.
- Baking the biscotti
- Preheat oven to 350 degrees F.
- Remove dough logs from parchment paper and place them on a baking sheet that has been lined with fresh parchment. The dough logs will expand considerably, so I recommend one log per sheet.
- Bake at 350 degrees F. for approximately 25 – 30 minutes. The dough should have spread to the size of a small loaf of bread during the first bake. It’s ready to remove from the oven when it is dry to the touch on top and feels firm in the middle.
- Immediately after removing the biscotti log from the oven, gently slide the parchment sheet onto a cutting board. Slice gently across the log into 3/4 inch cookies while still warm. Each log will yield 9 cookies (not including the ends).
- Reduce oven temperature to 170 degrees F.
- Space the biscotti on the tray and return them to the oven for one hour to completely dry out. Remove from oven and allow to cool completely.
- Store in an airtight container at room temperature for up to two weeks.
Notes
- NOTE: Raw logs of dough can be stored in the freezer in an airtight container or freezer bag for up to two months. Baked biscotti can be stored in an airtight container for up to two weeks.
- Can I use a nonstick baking mat instead of parchment? Yes, but I find parchment is easier when it comes time to slice the biscotti. If baking on a nonstick baking mat, you’ll want to use spatulas to help transfer the log to the cutting board. Do not cut directly on the nonstick baking mat as this can damage the mat.
