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Food & Drink


In the local coffee shop where my boyfriend frequents, there’s a large container of homemade biscotti next to the cash counter. I am drawn to the vast apricot-flavored biscotti whenever I’m there with him. I’m always in awe, but I turn each time since I know that I could whip up the whole batch at home with the cost of one or two. I finally had the chance to create an entire collection of Almond Apricot Biscotti just a few weeks ago and was right. 28 delicious homemade biscotti for just over $3! It’s probably one-tenth of what I would pay at a coffee shop. WIN


The most appealing thing is that you can store the cooked biscotti in the freezer, which means they won’t be as tempting to eat, and you only take one or two pieces each time you want to eat them during your early morning (or after work) coffee. It’s always a fresh batch of homemade almond apricot biscotti available to eat!


2 cups all-purpose flour ($0.21)

1 tsp baking soda ($0.04)

1/4 tsp salt ($0.02)

1 cup sugar ($0.32)

4 Tbsp butter at room temperature ($0.44)

Two large eggs ($0.54)

1/2 tsp vanilla extract ($0.42)

One teaspoon of almond extract ($0.28)

1/4 tsp nutmeg ($0.02)

1/3 cup chopped almonds ($0.88)

1/3 cup dried Apricots (about eight pieces) ($0.40)


Preheat the oven to 350°F. Mix powder, flour, and salt in a medium-sized bowl l blended.

Mix the sugar, eggs, butter, Vanilla extract, almond extract, and nutmeg in a large mixing bowl until the mixture is creamy and light.

Add the dry ingredients to your bowl with the wet ingredients, and stir until a dough forms.

Cut the apricots into smaller pieces. Mix the chopped apricots and cut almonds into the bowl and ugh. Stir until they’re mixed. Keep a few pieces of almonds to place on the biscuit’s top.

Prepare a baking sheet using parchment paper. Cut the dough into two pieces. After that, make each one into a flattened log approximately three inches in width and twelve inches in length. Set the records a few inches from the baking pan. Add a few pieces of almonds over the inside of the dough to create decoration. The biscotti cookies are baked for 35 minutes in the oven preheated or until the edges become golden and the top is covered with cracks.

Take the biscotti out of the oven but do not switch it off. The biscotti should cool for around five minutes, and then transfer them to a cutting table. Utilize a serrated knife to cut the biscotti at the angle of 3/4 inch wide slices. Lay the pieces on the baking sheets with the cut sides facing up.

Sliced biscotti are baked for another five minutes before flipping and baked for 5 minutes on the other side. Let the biscotti be completely cool before serving or placing it in an airtight container.

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Joseph M. Kay

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