This recipe for homemade Apricot and Almond Biscotti with White Chocolate Drizzle has just the right amount of crunchiness and a perfect balance between fruit and nut.

If you love these Italian cookies, you may also like these Amaretti Cookies.

Apricot and Almond Biscotti with White Chocolate Drizzle on serving plate.

My favorite part of the holidays is all the baking we get to do, I love to plan all the cookies and bars that will fill our annual dessert tray. I have a list of sweets that are a must every year, such as my mother's Baklava, Chewy Ginger Cookies and these Hazelnut and Almond Crescents.

Biscotti is also on the list, though with all the possibilities, I like to experiment with different variations. Last year, we made these amazing Pistachio and Cranberry Biscotti, they were the best biscotti we had ever tasted and received so many compliments on them.

To make the biscotti a bit different, I adapted the base recipe by swapping in dried apricots and toasted almonds. I kept the orange juice and zest for their bright flavor and added a touch of almond extract.

To finish, the cookies were drizzled with white chocolate, adding an extra layer of sweetness, but this is completely optional as the biscotti is just as delicious without it.

Apricot and Almond Biscotti with White Chocolate Drizzle on serving platter.

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How to Make Apricot Almond Biscotti
Ingredients Overview
Steps Overview
Serving Suggestions
Storage Instructions
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Apricot and Almond Biscotti with White Chocolate Drizzle Recipe

How to Make Apricot Almond Biscotti

Here's an overview of the ingredients and directions for making these apricot and almond biscotti. You can see the ingredient amounts and full directions in the recipe card at the end of the post.

Ingredients Overview

All-purpose flour
Granulated sugar
Baking powder and sea salt
Whole almonds
Dried apricots
Orange zest and freshly squeezed orange juice
Unsalted butter
Eggs
Pure vanilla extract and almond extract

Steps Overview

Position rack in the center of oven and preheat it to 350°F. Line a baking sheet with parchment paper.
Zest an orange to get 1 tsp. of zest and squeeze orange to get two teaspoons of juice. Microwave the chopped apricots with the orange juice for 40 seconds and set aside.
In a large bowl, combine flour, half a cup of sugar, baking powder and salt. Whisk and set aside.
In a stand mixer, beat butter with the orange zest and remaining half cup of sugar until fluffy. Add vanilla and almond extracts, then the eggs one at a time beating after each addition.
On low speed, add flour mixture and beat until combined. Stir in the apricots and almonds and beat just until they're incorporated into the batter.
Divide dough in half and shape each half into a flattened log about two inches wide.
Place both logs on a parchment-lined baking sheet, keeping them well spaced apart. Bake the logs in preheated oven for 25 minutes, rotating halfway through for even baking.
Remove baking tray from the oven and let the biscotti logs cool for about 10 minutes before slicing the logs on the diagonal.
Lay biscotti flat on its side on baking sheet and bake a second time for 7 to 8 minutes. Flip the biscotti over and bake for 7 minutes more to ensure that both sides are perfectly golden.
Transfer biscotti onto a wire rack and let cool.
If desired, drizzle biscotti with melted chocolate.

One Apricot and Almond Biscotti on top of cup of tea

Serving Suggestions

Apricot biscotti is delicious served with a hot cup of coffee or tea for dunking in. You can also serve biscotti with a glass of Vin Santo (sweet wine).

Storage Instructions

Biscotti can be stored in an airtight container at room temperature for up to 1 week.

Biscotti can also be frozen for up to 3 months. To freeze, store biscotti in an airtight container with wax or parchment paper in between the layers. Thaw the biscotti overnight in the refrigerator or leave them at room temperature for a couple of hours.

Enjoy!

Apricot and almond biscotti on top of cup of tea.

Apricot and Almond Biscotti with White Chocolate Drizzle Recipe

Author: Adapted from America’s Test Kitchen, Best-Ever Christmas Cookies, 2014.

This delicious recipe for Apricot and Almond Biscotti with White Chocolate Drizzle has just the right amount of crunchiness and a perfect balance between fruit and nut.

4.53 from 21 votes

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Prep Time 20

Cook Time 38

Total Time 58

Course Dessert, Dessert/ snack

Cuisine Italian

Servings

Calories 122 kcal

Ingredients

Apricot and Almond Biscotti:

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup whole almonds toasted and coarsely chopped
1 cup chopped dried apricots
1 teaspoon finely grated orange zest
2 teaspoon freshly squeezed orange juice
4 tablespoons unsalted butter softened
2 large eggs room temperature
½ teaspoon pure vanilla extract
¼ teaspoon pure almond extract

White Chocolate Drizzle:

¼ cup chopped white chocolate
1 tablespoon heavy cream or half and half cream

Instructions

For the Apricot and Almond Biscotti:

Position a rack in the center of the oven and heat the oven to 350°F.
Line one baking sheet with parchment paper and set aside.
Remove enough zest from one large orange to make 1 teaspoon and set aside.
Squeeze the orange to obtain 2 teaspoons of juice. In a microwaveable bowl, combine the chopped apricots with the orange juice and microwave for about 40 seconds. Set aside.
In a medium bowl, whisk together the flour, ½ cup of sugar, baking powder and salt. Set aside.
In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining ½ cup of sugar for about 2-3 minutes on medium speed until fluffy.
Add the vanilla and almond extracts, beat to incorporate.
Add the eggs, one at a time beating after each addition.
Reduce mixer speed to low and add the flour mixture.
Add the apricots and almonds and mix until the ingredients are incorporated into the batter, do not over beat.
Divide the dough into 2 parts.
Turn the dough out onto a lightly floured surface and using your hands shape each dough into a log. Pat the dough so it’s about two inches wide.
Place logs onto lined baking sheet, spacing them 3 inches apart.
Bake for 12 minutes, rotate the tray (front to back) and bake for another 11 to 12 minutes or until logs are light golden brown and beginning to crack on top.
Remove from oven and let cool on sheet for 10 minutes.
Lower the oven temperature to 325°F.
Place one biscotti log at a time onto a cutting board and using a sharp serrated knife, slice the logs on a diagonal into ½ to ¾-inch-thick slices.
Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container.

For the White Chocolate Drizzle:

Combine the chopped white chocolate and cream in a small microwaveable dish. Microwave at 50% intensity in short bursts of time (about 20 seconds), stirring between each time until the chocolate has melted completely.
Let cool a couple of minutes and using a fork, drizzle the white chocolate on top of the cooled biscotti.

Notes

Store biscotti in an airtight container at room temperature for up to 1 week. It can also be frozen for up to three months. To freeze biscotti, store them in an airtight container with wax or parchment paper in between layers of biscotti. Thaw biscotti overnight in the refrigerator.

Nutrition

Calories: 122kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 1gCholesterol: 16mgSodium: 22mgPotassium: 117mgFiber: 1gSugar: 10gVitamin A: 230IUVitamin C: 0.4mgCalcium: 28mgIron: 0.7mg

Keyword Almond Biscotti, Apricot and Almond Biscotti, Apricot and Almond Biscotti with White Chocolate Drizzle, Biscotti

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Comments

4.53 from 21 votes (21 ratings without comment)

Apricot and Almond Biscotti with White Chocolate Drizzle

How to Make Apricot Almond Biscotti

Ingredients Overview

Steps Overview

Serving Suggestions

Storage Instructions