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You are here: Home / Recipe Index / Bars and Cookies / Apricot and Almond Biscotti with White Chocolate Drizzle

November 27, 2015

Apricot and Almond Biscotti with White Chocolate Drizzle

Last Updated on December 15, 2020 by Sweet and Savoury Pursuits

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

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

The holiday season is upon us and I just can't believe that it's that time of year again, how is it possible for a full year to pass by so quickly?

I do love the holiday season and the kids are always so excited and happy to help. My favourite part of the holidays is all the baking we get to do, I love to plan all the cookies and bars that will be part of my annual dessert tray.

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

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 a must, though with all the variations possible I like to change it up a bit every year.

Last year, I made these amazing Pistachio and Cranberry Biscotti, they're the best biscotti I have ever tasted and I always receive so many compliments on them. So I knew that for this year I would have to include an equally delicious biscotti on my platter.

One Apricot and Almond Biscotti on top of cup of tea

Apricot Almond Biscotti

To make the biscotti a bit different from the ones I made last year, I decided to mainly stick to the same recipe but change the fruit and nut to dried apricots and toasted almonds.

I kept the orange juice and zest in the recipe since it adds so much flavour and added a bit of almond extract. I finished them off with a white chocolate drizzle which adds an extra touch of sweetness.

The biscotti taste wonderful, with just the right amount of crunchiness and a perfect ratio between fruit and nut. The white chocolate drizzle makes them a little more special but is completely optional as this biscotti is delicious with or without it.

How to Make Biscotti

Ingredients Overview:

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

Steps Overview:

You need to start by making the biscotti dough. Once the dough is prepared, divide it and shape it into two logs. Each log should be about two inches wide. 

Place the logs on a parchment-lined baking sheet, keeping them well spaced apart. Bake the logs for approximately 25 minutes, rotating the baking sheet halfway through the baking time for even cooking. 

Remove them from the oven and let them cool on the baking sheet for about 10 minutes before slicing the logs on the diagonal. Lay the biscotti flat on the baking sheet and bake them a second time. Flipping the biscotti over halfway through the baking time will ensure that both sides are perfectly golden.

To make the white chocolate drizzle, combine the white chocolate and cream and microwave in short bursts of time until the chocolate has melted completely. Using a fork, drizzle the white chocolate on top of the completely cooled biscotti.

How to Store:

Biscotti can be stored in an airtight container at room temperature for up to 1 week. It can also be frozen for up to 3 months. To freeze biscotti, store them in an airtight container with wax or parchment paper in between the layers of biscotti. Thaw biscotti overnight in the refrigerator.

Enjoy!

More Favourite Cookie Recipes

  • Espresso Cardamom Shortbread Cookies
  • Fudgy Chocolate Walnut Cookies
  • Chewy Chocolate Chip Cookies
  • Peanut Butter and Chocolate Chip Cookies

If you make this recipe let me know how it went for you in the comment section below. I'd love to know if you made any variations to the recipe and how it worked out. And if you take a picture, share it with me on Instagram by tagging #sweetandsavourypursuits, I love to see your photos!

Apricot and Almond Biscotti with White Chocolate Drizzle

Apricot and Almond Biscotti with White Chocolate Drizzle

Adapted from America’s Test Kitchen, Best-Ever Christmas Cookies, 2014.
This delicious Apricot and Almond Biscotti with White Chocolate Drizzle has just the right amount of crunchiness and a perfect balance between fruit and nut.
4.45 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 38 mins
Total Time 58 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 tsp. baking powder
  • ¼ tsp. salt
  • 1 cup whole almonds toasted and coarsely chopped
  • 1 cup chopped dried apricots
  • 1 tsp. finely grated orange zest
  • 2 tsp. freshly squeezed orange juice
  • 4 tbsp. unsalted butter softened
  • 2 large eggs room temperature
  • ½ tsp. pure vanilla extract
  • ¼ tsp. pure almond extract

White Chocolate Drizzle:

  • ¼ cup chopped white chocolate
  • t tbsp. 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 tsp. set aside.
  • Squeeze the orange to obtain 2 teaspoons of orange 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 butter is 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, baking powder and salt beating until combined.
  • 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 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.
  • Store in an airtight container.

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!Let us know how it was!

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Reader Interactions

Comments

  1. 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
  2. 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
  3. 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
  4. 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
  5. 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
  6. 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
  7. 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

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