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stacked biscotti

Cinnamon Apricot Biscotti

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Prep Time 15 mins
Cook Time 35 mins
Course cookies, Dessert, party
Servings 16


  • 140 g Ready to Eat Dried Apricots
  • 275 g Plain Flour
  • 1 tsp Baking Powder
  • 1 tsp Ground Cinnamon
  • 150 g Caster Sugar
  • 2 Egss
  • 0.5 tsp Vanilla Extract


  • Measure out the apricots and use scissors to cut them up into small pieces.
  • Sift the flour, baking powder and cinnamon together in a bowl.
  • Add the apricots and sugar and mix through.
  • Add the eggs and vanilla and mix thoroughly to form a dough.
  • Place the dough on a lightly floured surface and knead for 2-3 minutes until it becomes smooth.
  • Divide the dough into two (weighing about 340g each) and roll into a log shape measuring about 4cm across in diameter.
  • Place both logs in the oven at 190 oc (170oc fan assisted) for 20-25 minutes until they are lightly browned.
  • Remove from the oven and allow to cool for 15 minutes.
  • Take a serrated knife and cut the logs into pieces which are 1cm thick.
  • Place on ungreased baking paper with the cut side down and bake for 5 minutes.
  • Remove from the oven, turn them over onto the other side and bake for a further 5 minutes.
  • Remove from the oven and allow to cool completely.
  • Store in an airtight container.
Keyword biscuit, cinnamon, cookies, family friendly, italian
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