Chef Duff Goldman X Sun-Maid’s Holiday Biscotti

Pre-heat oven to 350 degrees. Toast the almonds for 12 minutes and chop into pieces with a knife. Set aside.

Line two sheet pans with parchment. In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. In another bowl, whisk together eggs, sugars, and almond extract. Pour the wet mixture into the dry mixture and make one big mixture. Add the chopped almonds and diced dried apricots. Pro-tip right here- if you chop the apricots and then toss them in a little flour they won't all stick together when you are folding them into the dough.

Divide the dough into two pieces and roll out two logs about 10 inches long. Place a log on each sheet pan. Gently press the top of the log so it flattens just a little bit. Bake for 15 minutes or until and rich golden brown.

Remove from the oven, let cool for 10 minutes or so, and then with a serrated knife cut the log into ½ -¼” segments. Take your time and cut straight!

Lay the strips onto the sheet pans and bake them cut side up for 10 minutes. Remove from the oven, flip each cookie, and bake another 10 minutes. Remove from the oven and let cool on a wire rack.

Melt some chocolate and drizzle onto the cookies.