use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe

FREE recipes delivered to your inbox!

Sign up

FREE recipes delivered to your inbox!

Discover the secret to better-for-you baking and cooking. Start getting our newsletter today!


Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Apricot and Almond Biscotti

When we want a taste of Italy, we don’t always book a flight – we just take a bite of this amazing biscotti. The perfect accompaniment for your tea or coffee.

Be the first to rate this

Has average rating

Total rating count

  • 1 hr 10 min
  • Prep time20 min
  • Servings36
recipe image Apricot and Almond Biscotti


  • 3 cups (750 mL) all-purpose flour
  • 1 cup (250 mL) sugar
  • 3/4 tsp. (4 mL) baking soda
  • 1/4 tsp. (1 mL) salt
  • 1/2 cup (125 mL) dried apricots *, finely chopped
  • 1/3 cup (75 mL) slivered almonds, toasted**
  • 2 eggs
  • 2 egg whites
  • 3 Tbsp. (45 mL) Becel® Buttery Taste margarine*, melted
  • 1 tsp. (5 mL) almond extract

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  1. Preheat oven to 350°F (180°C).
  2. Combine flour, sugar, baking soda, salt, apricots and almonds in large bowl. Make a well in centre of flour mixture; set aside.
  3. Beat eggs, egg whites, melted Becel® Buttery Taste margarine* and almond extract in small bowl or measuring cup with wire whisk. Add to well in flour mixture and mix until combined.
  4. Press and shape dough into a ball. Arrange ball on ungreased baking sheet, then shape into 40 cm-long by 2.5 cm-thick log with slightly moist hands. Bake until light golden brown and cracked on top, about 30 minutes. Let stand on baking sheet 10 minutes. Decrease oven temperature to 325°F (160°C).
  5. Place warm log on cutting board and cut on sharp diagonal 8 mm slices with serrated knife. Arrange, cut side down, on baking sheet. Bake an additional 20 minutes or until pale golden brown. Cool biscotti on baking sheet (biscotti will harden while cooling). Store biscotti in an airtight container.

*Substitution: Use golden raisins or dried cranberries instead of apricots.

*Becel® Gold in Quebec

**To toast almonds, arrange on baking sheet and bake at 350°F (180°C), stirring occasionally, until golden, about 5 minutes.

How would you rate this recipe?