cherry, apricot, and hazelnut biscotti

Biscotti is one of those food staples that can be loaded up with tons of flavors, textures, and sensations. It is incredibly forgiving and fun to mix and match different varieties. This cherry, apricot, and hazelnut biscotti includes vanilla extract, almond extract, and lemon zest to compliment the cherries, apricots, and hazelnuts. It is an aromatic mélange to add a crunch to your day. 


  • 2 ½ cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick) butter 
  • ¾ cup sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 teaspoon lemon zest
  • 2 eggs
  • ¾ cup dried cherries
  • ¾ cup dried apricots, diced
  • ¾ cup hazelnuts, toasted and chopped


Preheat the oven to 325°F.

In a large bowl, mix together the flour, baking powder, baking soda, and salt and set aside. Cream together the butter and sugar until light and fluffy then add in the vanilla extract and lemon zest. Add in the eggs, one at a time, until evenly incorporated then add in the flour mixture. Slowly mix in the cherries, apricots, and hazelnuts. Take care not to overwork the dough.

Form into two 9×5-inch logs on a parchment-lined baking sheet and baking for 30-35 minutes. Let cool for 30 minutes. It is very important to allow the log to cool completely to make it easier to cut into individual cookies without them breaking or crumbling. 

Once cool, cut ½-inch slices with a very sharp or serrated knife and return them, cut-side down, to the baking sheet. Bake for 15 more minutes until crisp and golden.

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