The Best Biscotti Apricot And White Chocolate Interchangeable Recipes
WHITE CHOCOLATE-APRICOT BISCOTTI
A crunchy Italian-style biscotti makes a great dessert. This recipe with white chocolate and apricots makes 32 servings and is great for a party.
Provided by My Food and Family
Categories Dairy
Time 1h20m
Yield Makes 32 servings.
Number Of Ingredients 11
Steps:
- Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
- Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
- Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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.
Provided by Baby Kato
Categories Dessert
Time 1h20m
Yield 36 serving(s)
Number Of Ingredients 13
Steps:
- 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.
Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4
THE BEST BISCOTTI - APRICOT AND WHITE CHOCOLATE (INTERCHANGEABLE
Fot this from Nigella Feast and keep changing it depending what mood I'm in. So far I've made apricot and white chocolate, and black cherry and cocoa. Well fit with your brew in the morning. For the black cherry and cocoa, I left out the chocolate chips replaced apricots with dried cherries and replaced 1 tablespoon of flour with cocoa.
Provided by cakeinmyface
Categories Breakfast
Time 55m
Yield 12 cookies, 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to gas mark 4.
- Whisk the egg and sugar in a clean bowl until mouse like and leaving ribbons when you pull the whisk out. This may take a 5 minutes, so hang in their (use an electric whisk so your arm doesn't fall off). Once the mouse is made, beat in the vanilla
- Sieve the flour, baking powder, and salt and fold this gently into the mousse until well combined.
- Gently fold in apricots and white chocolate
- Mould this squishy dough into a long sausage shape either by flouring a work surface and getting sticky shaping it, or by carefully spooning onto a baking sheet lined with greaseproof paper. I prefer the latter as I don't like to waste biscuit mix!
- Once on the baking sheet on the paper, sprinkle lightly with a little flour and put in the oven for 25 minutes.
- Take out after 25 minutes. Let cool for 5 minutes and cut into diagonal wedges approx 1cm wide. Put this back into the oven for another 10 minutes.
- Take out oven let harden for 5-10 minutes and put in airtight container.
- Mess about with recipe so that you can have different flavours.
Nutrition Facts : Calories 814.4, Fat 15.5, SaturatedFat 8.2, Cholesterol 111, Sodium 333.3, Carbohydrate 156.3, Fiber 4.8, Sugar 92.8, Protein 14.7
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