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  • Liz Hoobchaak

Apricot Almond Drop Biscuits

Updated: Nov 8, 2022

I created this recipe because I love the apricot and almond flavor combination in baked goods and I was looking for a hearty and nutritious breakfast cookie. The addition of ground pistachios and cashew butter gives them a wonderful nutty flavor that you just don’t get when using almond flour. The ground apricots gives them a great chewy texture, but they can also be dehydrated for longer in the oven for more of a biscotti texture.

These are great for a breakfast-on-the-go or for a quiet sit down with a cup of coffee in the morning or afternoon. They would also make a great dessert treat to serve at an afternoon tea or wedding / baby shower.


2 eggs

1/4 cup honey

1/4 cup melted coconut oil

1/2 cup cashew butter

1Tsp vanilla

2 tsp almond extract

1.5 cups almond flour

1/2 cup ground pistachio flour

1/2 tsp baking soda

1/4 tsp salt

1 cup chopped dried apricots


1. Preheat oven to 350ºF and line a baking tray with parchment paper.

2. Place pistachios and apricots in a food processor and pulse until it it fully ground up.

3. In a large mixing bowl, add eggs, honey, coconut oil, vanilla extract, almond extract and cashew butter and whisk until fully incorporated.

4. Stir in the pistachio and apricot mixture.

5. Add the almond flour, baking soda and salt and mix all together.

6. Take a spoonful of the batter and drop it onto the tray about 1 inch apart. You can use your hands to help form it into a round shape. The dough will be sticky. Sprinkle the top with a bit of almond flour to help shape it and prevent it from sticking to your fingers.

7. Bake for 20 minutes. If you prefer a crunchier texture, lower your oven to the lowest temperature (about 165º) and bake for an additional 45 minutes.

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