4 Reviews

Being the only real person in my household that knows how to cook gives me lots of power, so that would make it easy to dictate the menu. So I say...dessert for 'dinnah'! I was 1/4 cup short of apricots so added the remainder in dried cranberries. I used the full 3 cups of flour and refrigerated, but the dough still flattened during cooking. I think I have a solution to the soft dough problem. Just leave off the 2 tablespoons of orange juice. Anyhoo, my family had no clue they were to be any other way and was totally loved. Made for PRMR Holiday Special.

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gailanng November 17, 2009

These were delicious, and I was so happy that I succeeded at my first attempt at making biscotti! I had a problem with the apricots I had just bought - the bag wasn't sealed, and I didn't have time to go to the store to exchange. So I substituted dried cranberries and it was wonderful. I liked the almond flavor but my extract might have been a little strong - next time, when I try with apricots, I will probably reduce to 1/2 or 3/4 tsp of extract. Thanks for sharing this recipe!

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appleydapply November 23, 2008

WOW, these are wonderful! I cut the recipe to make 1 dozen and made it using Splenda for the sugar and forgoing the chopped chocolate for diabetic reasons (I used the melted chocolate though! lol). I was out of almonds and used walnut bits in their place, they worked fine. The cookies are light and flaky and would dissolve if dunked. Thank you BK for a delightful treat. Made for Photo Tag.

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Annacia March 10, 2008

These cookies were really delicious. Unfortunately, they didn't come out of the oven looking like biscotti...my log spread out all over the pan and wound up looking like flatbread. I'm still giving this recipe 4 stars, though, because it tasted really good cut into rectangles. Also, I feel sure that they would form regular biscotti if more flour was added. I'll probably try this recipe again; I'll repost if I have better luck. Thanks!

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Aunt Cookie August 24, 2006
White Chocolate Apricot Biscotti