White Chocolate Apricot Biscotti
Dive into the perfect blend of sweetness and crunch with these irresistible White Chocolate Apricot Biscotti! Featuring the delicate tartness of dried apricots paired with creamy white chocolate chips, this twice-baked Italian classic is elevated to a whole new level. Each golden, crispy bite showcases a harmonious balance of textures and flavors, enhanced by hints of vanilla and almond extracts. Perfect for dunking into your favorite coffee or tea, these biscotti are finished with an optional drizzle of melted white chocolate for extra indulgence. Whether you're baking for the holiday season or simply craving a sophisticated treat, this recipe is a delightful addition to any dessert table. Easy to make and store, these biscotti are destined to become a go-to favorite!
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cup granulated sugar
- 1 teaspoon baking powder
- 0.25 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 0.5 teaspoon almond extract
- 0.5 cup dried apricots, chopped
- 0.5 cup white chocolate chips
- 0.33 cup white chocolate, melted (optional for drizzling)
Instructions
Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk together to evenly distribute the dry ingredients.
In a separate bowl, whisk together the eggs, vanilla extract, and almond extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring until a dough begins to form. The dough will be slightly sticky.
Fold in the chopped dried apricots and white chocolate chips until evenly mixed.
Lightly flour a clean surface and your hands. Place the dough onto the surface and divide it in half. Shape each half into a log approximately 10 inches long and 2 inches wide.
Transfer the logs to the prepared baking sheet, leaving space between them as they will expand during baking.
Bake for 25 minutes, or until the tops are firm to the touch and lightly golden.
Remove the baking sheet from the oven and let the logs cool for about 10 minutes, or until they are cool enough to handle.
Using a sharp serrated knife, slice the logs diagonally into 3/4-inch-thick biscotti pieces.
Place the biscotti pieces cut-side down back onto the baking sheet. Bake for an additional 8–10 minutes on each side until they are crisp and lightly golden.
Remove the biscotti from the oven and let them cool completely on a wire rack.
If desired, drizzle the cooled biscotti with melted white chocolate for extra sweetness and let it set before serving.
Store the biscotti in an airtight container at room temperature for up to 2 weeks.
Nutrition Facts
Calories |
2847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 40.8 g | 204% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 418 mg | 139% | |
| Sodium | 1365 mg | 59% | |
| Total Carbohydrate | 510.9 g | 186% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 303.7 g | ||
| Protein | 50.3 g | 101% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 432 mg | 33% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 1797 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
