Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.



Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.

  • On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Reviews (3)

109 Ratings
  • 5 star values: 20
  • 4 star values: 14
  • 3 star values: 45
  • 2 star values: 25
  • 1 star values: 5
Rating: 5 stars
I have three really good biscotti recipes and this is my favorite! I make it every year for Christmas and it is insanely loved by my brother, my kids, and just plain loved by most others. Yum! Doesnt even need chocolate dip -- there are enough wonderful flavors going on without it.
Rating: 3 stars
Either use anise seed rather than fennel seed, or skip it altogether and use about a half-teaspoon of almond extract. Great foil for both the apricots and, surprisingly, the pistachios.
Rating: 5 stars
I just made these for Easter Brunch this weekend and they are wonderful! The only thing that I did differently, is that I dipped the bottoms in white chocolate.