Sweet and Savoury Pursuits

  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy
menu icon
go to homepage
  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy

search icon
Homepage link
  • Recipe Index
    • Starters and Snacks
    • Salads
    • Soups
    • Mains
    • Loaves, Muffins and Scones
    • Bars and Cookies
    • Cakes
    • More Sweet Things
    • Drinks
    • Holiday Favourites
  • About
  • Contact
  • Privacy Policy

×
Home » Recipe Index » Bars and Cookies

Apricot and Almond Biscotti with White Chocolate Drizzle

Published: Nov 27, 2015 · Modified: Jan 29, 2025 by Fida | Sweet and Savoury Pursuits · This post may contain affiliate links · 16 Comments

↓ Jump to Recipe

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.
Jump to:
  • How to Make Apricot Almond Biscotti
  • Ingredients Overview
  • Steps Overview
  • Serving Suggestions
  • Storage Instructions
  • More Favourite Cookie Recipes
  • 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

  1. Position rack in the center of oven and preheat it to 350°F. Line a baking sheet with parchment paper.
  2. 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.
  3. In a large bowl, combine flour, half a cup of sugar, baking powder and salt. Whisk and set aside.
  4. 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.
  5. 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.
  6. Divide dough in half and shape each half into a flattened log about two inches wide.
  7. 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. 
  8. Remove baking tray from the oven and let the biscotti logs cool for about 10 minutes before slicing the logs on the diagonal.
  9. 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.
  10. Transfer biscotti onto a wire rack and let cool.
  11. 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!

More Favourite Cookie Recipes

  • Espresso Cardamom Shortbread Cookies
  • Holiday Chocolate Crinkle Cookies
  • Chocolate Walnut Cookies
  • Chewy Chocolate Chip Cookies
  • Peanut Butter and Chocolate Chip Cookies
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
Print Recipe Pin Recipe Save Saved!
Prep Time 20 minutes mins
Cook Time 38 minutes mins
Total Time 58 minutes mins
Course Dessert, Dessert/ snack
Cuisine Italian
Servings 30
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

  1. 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
Tried this recipe? Have any questions, comments or suggestions? Leave a comment below!Mention @sweetandsavourypursuits or tag #sweetandsavourypursuits!

SaveSaveSaveSaveSave

More Category: Bars and Cookies

  • Dish of crescent shaped ground nut cookies.
    Crescent Cookies
  • Plate of espresso flavored shortbread cookies.
    Cardamom Shortbread
  • Plate of chocolate amaretti cookies.
    Chocolate Amaretti Cookies
  • Matcha sugar cookies on plate with a cup of matcha latte.
    Matcha Sugar Cookies

Comments

    4.53 from 21 votes (21 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Bobette Gustafson says

    August 30, 2024 at 12:51 pm

    Can you please clarify HOW MUCH heavy cream is to be used in the white chocolate glaze. The recipe currently indicates "t T"
    THANKS

    Reply
    • Fida | Sweet and Savoury Pursuits says

      August 30, 2024 at 9:56 pm

      Hello, sorry about that. It's one tablespoon. I've made the correction to the recipe card. Thanks!

      Reply
  2. Sabrina says

    December 06, 2015 at 2:11 pm

    Those biscotti look amazing! Great photos too!

    Reply
    • Sweet and Savoury Pursuits says

      December 06, 2015 at 10:20 pm

      Thanks so much Sabrina!

      Reply
  3. HapaNomNom says

    December 04, 2015 at 1:55 am

    Biscotti is one of my very favorite holiday treats. I could just sit there all morning dipping biscotti into my coffee. Thanks for this fabulous recipe! PS - love the festive photos!

    Reply
    • Sweet and Savoury Pursuits says

      December 05, 2015 at 11:01 am

      Thank you! I know what you mean, dunking the biscotti in my coffee is my favourite way of enjoying them 🙂

      Reply
  4. apuginthekitchen says

    December 03, 2015 at 4:55 pm

    I am going to use your recipe and mix up the add in's playing around with different combinations. Your biscotti are just perfect looking.

    Reply
    • Sweet and Savoury Pursuits says

      December 03, 2015 at 10:17 pm

      Thank you! So many variations possible. I'd love to know what add in's you end up using and how they turn out. Do keep me posted!

      Reply
  5. The Hungry Mum says

    November 29, 2015 at 6:26 pm

    perfect for the festive season! And a choc drizzle makes everyone happy 🙂

    Reply
    • Sweet and Savoury Pursuits says

      November 30, 2015 at 9:54 am

      Exactly! Thanks for stopping by 🙂

      Reply
  6. Lynz Real Cooking says

    November 28, 2015 at 12:34 pm

    Looks so good! Yumm!

    Reply
    • Sweet and Savoury Pursuits says

      November 28, 2015 at 10:52 pm

      Thanks Lynz!

      Reply
  7. C.M. says

    November 28, 2015 at 9:06 am

    Oh my goodness, these look so good, I tried and loved the pistachio and cranberry biscotti on your blog, so I can't wait to try this one.

    Reply
    • Sweet and Savoury Pursuits says

      November 28, 2015 at 10:53 pm

      Oh thank you so much, I'm sure you'll love it!

      Reply
  8. Louise Crosby says

    November 27, 2015 at 4:23 pm

    Gorgeous photos, Fida. They really put me in the holiday mood. The biscotti looks delicious!

    Reply
    • Sweet and Savoury Pursuits says

      November 27, 2015 at 4:26 pm

      Thanks so much Louise, had lots of fun styling this one!

      Reply
Logo for website.

Welcome!

Welcome to Sweet and Savoury Pursuits, a food blog focused on mostly easy-to-make, made-from-scratch recipes. Here you'll discover dishes for both busy weeknights and leisurely weekend cooking.

More about me

Popular

  • Oatmeal date cookies on white dish.
    Oatmeal Date Cookies
  • Bowl of tomato orzo soup.
    Tomato Orzo Soup
  • Grilled beef Kafta kebabs.
    Kafta Kebabs
  • Maple spiced walnuts on board.
    Maple Spiced Walnuts

In Season

  • Large mug of creamy asparagus soup.
    Healthy Asparagus Soup
  • Plate of roasted beet and orange salad served with citrus vinaigrette.
    Roasted Beet and Orange Salad with Citrus Vinaigrette
  • Irish scone topped with butter and berry jam on small dish.
    Irish Scones
  • Top view of lemon loaf cake.
    Glazed Lemon Loaf Cake

Footer

↑ back to top

About

  • About

Privacy Policy

Sweet and Savoury Pursuits is a personal blog owned, written, and edited by Fida Abou-Nassif. It is based on personal opinions and all content is my own, unless otherwise stated. Compliance with applicable privacy legislation is important to us. Read our full privacy policy.

Disclaimer

All copyright laws are applicable on this blog and its contents. If you would like to use my pictures to promote my recipe or website in general you may do so by sharing one photograph and a link to my original post. Re-publishing a recipe in its entirety is forbidden.

Newsletter

Contact

Thank you for visiting Sweet and Savoury Pursuits.

If you have any questions or comments, please send an email to [email protected]

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

Copyright © 2025 Sweet and Savoury Pursuits

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.