Apricot Almond Biscotti with White Chocolate Drizzle

This homemade Apricot and Almond Biscotti with White Chocolate Drizzle delivers a satisfying crunch and a wonderful balance of bright, fruity apricots and toasted almonds.

Holiday baking is my favorite part of the season. I plan a tray of cookies and bars each year, including family favorites like baklava, chewy ginger cookies and nut crescents. Biscotti always makes the list, and I enjoy experimenting with different flavor combinations.

How to Make Apricot Almond Biscotti

Below is an overview of the ingredients and steps to make apricot and almond biscotti. The full ingredient list and detailed instructions follow in the recipe card.

Ingredients Overview

• All-purpose flour
• Granulated sugar
• Baking powder and salt
• Whole almonds, toasted and coarsely chopped
• Chopped dried apricots
• Orange zest and freshly squeezed orange juice
• Unsalted butter (softened)
• Eggs
• Pure vanilla and almond extracts
• Optional white chocolate and cream for the drizzle

Steps Overview

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. Reserve 1 teaspoon orange zest and measure 2 teaspoons orange juice. Microwave chopped apricots with the juice for about 40 seconds; set aside.
3. Whisk together flour, 1/2 cup sugar, baking powder and salt in a bowl.
4. Beat the butter with orange zest and the remaining 1/2 cup sugar until fluffy. Add vanilla and almond extracts, then beat in the eggs one at a time.
5. With the mixer on low, add the flour mixture and combine. Stir in apricots and almonds just until incorporated.
6. Divide dough in half and shape each half into a flattened log about 2 inches wide.
7. Place logs on the parchment-lined sheet, spaced well apart. Bake 23–25 minutes until light golden and beginning to crack. Cool on the sheet for 10 minutes.
8. Reduce oven to 325°F. Slice logs on the diagonal into 1/2–3/4-inch slices using a serrated knife.
9. Arrange slices cut side down and bake 7–8 minutes, flip and bake another 7 minutes until both sides are golden and crisp.
10. Cool on a wire rack. If desired, drizzle with melted white chocolate mixed with a tablespoon of cream.

Serving Suggestions

These biscotti are perfect with a hot cup of coffee or tea for dunking. They also pair nicely with a glass of sweet dessert wine.

Storage Instructions

Store biscotti in an airtight container at room temperature for up to one week. For longer storage, freeze in an airtight container with parchment between layers for up to three months. Thaw overnight in the refrigerator or for a few hours at room temperature.

More Favourite Cookie Recipes

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

Apricot and Almond Biscotti with White Chocolate Drizzle Recipe

A crunchy biscotti with toasted almonds, sweet apricots, bright orange notes and an optional white chocolate drizzle.

Prep Time: 20 mins Cook Time: 38 mins Total Time: 58 mins

Course: Dessert / Snack Cuisine: Italian Servings: 30 Calories: 122 kcal

Ingredients

Apricot and Almond Biscotti:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole almonds, toasted and coarsely chopped
• 1 cup chopped dried apricots
• 1 teaspoon finely grated orange zest
• 2 teaspoons freshly squeezed orange juice
• 4 tablespoons unsalted butter, softened
• 2 large eggs, room temperature
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure almond extract

White Chocolate Drizzle:

• 1/4 cup chopped white chocolate
• 1 tablespoon heavy cream or half-and-half

Instructions

For the Apricot and Almond Biscotti:

1. Position a rack in the center of the oven and heat to 350°F. Line a baking sheet with parchment paper.
2. Reserve 1 teaspoon orange zest. Squeeze the orange to obtain 2 teaspoons juice. In a microwave-safe bowl, combine the chopped apricots with the orange juice and microwave about 40 seconds; set aside.
3. In a bowl, whisk together flour, 1/2 cup sugar, baking powder and salt; set aside.
4. In a stand mixer fitted with the paddle, beat the butter and orange zest with the remaining 1/2 cup sugar until fluffy, 2–3 minutes. Add vanilla and almond extracts and beat to combine.
5. Add the eggs one at a time, beating after each. Reduce speed to low and add the flour mixture, mixing until combined.
6. Stir in the apricots and almonds just until incorporated. Do not overmix.
7. Divide the dough in half. On a lightly floured surface, shape each portion into a log about 2 inches wide. Place logs on the lined baking sheet, spacing 3 inches apart.
8. Bake 23–25 minutes, rotating the tray halfway, until logs are light golden and beginning to crack. Remove and cool on the sheet for 10 minutes.
9. Lower oven to 325°F. Using a sharp serrated knife, slice each log on a diagonal into 1/2–3/4-inch slices.
10. Return slices to the baking sheet cut side down; bake 7–8 minutes until pale golden, flip and bake 7 more minutes until crisp and golden on both sides.
11. Transfer biscotti to a rack to cool completely before serving or storing.

For the White Chocolate Drizzle:

1. Combine chopped white chocolate and cream in a small microwave-safe dish. Heat at 50% power in short bursts (about 20 seconds), stirring between intervals until melted and smooth.
2. Let cool slightly, then use a fork to drizzle the chocolate over cooled biscotti.

Notes

1. Store biscotti in an airtight container at room temperature for up to one week, or freeze up to three months with parchment between layers. Thaw overnight in the refrigerator or a few hours at room temperature.

Nutrition

Calories: 122 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 5 g
Saturated Fat: 1 g
Cholesterol: 16 mg
Sodium: 22 mg
Potassium: 117 mg
Fiber: 1 g
Sugar: 10 g

Enjoy!