Apricot Sunrise Biscotti

Preparation info

  • Difficulty


  • Makes


    biscotti, depending on size

Appears in

Some folks swoon for chocolate; I swoon for apricots. This biscotti features Californian dried apricots and is graced with a dash of apricot liqueur (peach schnapps or orange juice are good swaps)). These biscotti are sweet, tart, and pretty as a picture. Baking with liqueurs is always interesting and this method of dipping the baked biscotti into juice or wine and then sugar and re-baking, is one I favour. It looks and taste amazing!


  • ½ cup unsalted butter, melted
  • 1 ½ cups sugar
  • 2 eggs
  • 1 ½ teaspoons pure vanilla extract
  • ½ teaspoon orange oil or extract
  • ½ cup peach schnapps, apricot liqueur or nectar
  • Zest of one orange, finely minced
  • 1 tablespoon baking powder
  • ¼ teaspoon salt
  • 3-4 cups all-purpose flour
  • 4 cups diced dried California apricots
  • ½ cup minced yellow raisins

Finishing Touches

  • 1 cup apricot liqueur, peach schnapps or orange juice
  • 1 cup sugar


Preheat the oven to 350°F. Stack two baking sheets together and line the top one with parchment paper.

In a mixer bowl, cream the butter and sugar; add eggs, vanilla and orange oil and blend well. Fold in remaining ingredients and blend for one minute to make a thick, pasty mixture. Spread mixture out on the baking sheet in one large or two medium logs of batter, about 4-5 inches wide and 8 to 10 inches long. Bake until set, about 35-45 minutes.

Remove from oven and cool about 20 minutes before cutting into diagonal lengths, about ½ - ¾ inch wide. Dip each cookie, one side only, in juice or liqueur and then press into sugar.

Place sugar side down on baking sheet.

Lower oven temperature to 325°F. Bake to crisp biscotti, about 20-30 minutes. Remove from oven and cool well.