Ingredients for White Chocolate Apricot Biscotti
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 cup white chocolate chips
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- Orange Juice
- Orange Rind
- Almond Extract
- 1 cup slivered almonds
- Dried Apricot
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How to Make White Chocolate Apricot Biscotti
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in the chopped apricots, almonds, and white chocolate chips.
- Turn the dough out onto the prepared baking sheet and shape it into a log about 12 inches long and 2 inches wide.
- Bake for 25-30 minutes, or until the log is lightly golden brown.
- Remove from oven and let cool completely on the baking sheet.
- Reduce oven temperature to 325°F (160°C).
- Once cooled, slice the log into 1/2-inch thick biscotti. Arrange them on the baking sheet, cut side down.
- Bake for another 10-12 minutes, or until lightly golden and crisp. Flip and bake for another 5-7 minutes on the other side.
- Let the biscotti cool completely on a wire rack before dipping in melted bittersweet chocolate (optional).
- Enjoy your delicious homemade biscotti!
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
51g
Fat
13g
Carbs
6g
