White Chocolate Apricot Biscotti
"Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds."
- Ready In:
- 1hr 20mins
- Serves:
- Units:
Nutrition Information
4
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ingredients
- 1⁄2 cup butter
- 1 1⁄2 cups sugar, white
- 2 large eggs
- 3 ounces white chocolate, baker, melted
- 2 3⁄4 - 3 cups flour
- 2 1⁄2 teaspoons baking powder
- 1 teaspoon salt
- 2 tablespoons orange juice
- 1 teaspoon orange rind
- 1 teaspoon almond extract
- 3 ounces white chocolate, baker, chopped
- 3⁄4 cup almonds, whole coarsley chopped, toasted
- 3⁄4 cup dried apricot, coarsley chopped
directions
- Preheat oven to 350 degrees.
- Beat butter, sugar and eggs together in large bowl.
- Add in melted, cooled white chocolate.
- Add all remaining ingredients making sure to blend well.
- Dough will probably be sticky.
- Grease and flour 2 cookie sheets.
- Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
- Bake for 30 minutes then cool for 10 minutes.
- Cut into 3/4" wide slices.
- Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
- Cool and store in covered container.
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RECIPE MADE WITH LOVE BY
@Baby Kato
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@Baby Kato
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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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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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