Cookie Recipes

Apricot Ginger Biscotti

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Yield: about 12 biscotti


  • 1/3 cup (about 2 ounces) dried apricots
  • 2 large eggs
  • 1 teaspoon water
  • 1 1/3 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons (about 1 ounce) chopped candied ginger


  1. Heat oven to 325 degrees F. Lightly butter a cookie sheet and dust with flour, knocking out excess flour.
  2. In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine.
  3. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.
  4. In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.
  5. Turn dough out onto a floured surface and knead 6 times. Working on cookie sheet, with floured hands form dough into a 6 1/2 x 4 1/2 inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven for 30 minutes.
  6. Cool rectangle on cookie sheet on a rack 10 minutes.
  7. Loosen rectangle from cookie sheet with a metal spatula and carefully transfer to a cutting board.
  8. Cut rectangle crosswise into 1/2 inch thick slices. Arrange biscotti, cut side down, on cookie sheet and bake 10 minutes on each side, or until pale golden.
  9. Transfer biscotti to rack to cool.


Biscotti keep in an airtight container at room temperature for 3 days or frozen for 1 month.


Per each biscotti: 104 calories; 0.9 grams fat (8% of calories from fat)


Gourmet magazine - May 1996

God's Rainbow - Noahic Covenant