White Chocolate Apricot Biscotti Recipes

WHITE CHOCOLATE-APRICOT BISCOTTI

White Chocolate-Apricot Biscotti image

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

Ingredients

1/2 cup (1 stick) butter or margarine
1-1/2 cups sugar
2 eggs
3 oz. BAKER'S White Chocolate, melted
1/4 cup orange juice
1 tsp. almond extract
3-1/4 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
3/4 cup coarsely chopped toasted PLANTERS Almonds
3/4 cup coarsely chopped dried apricots

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 BISCOTTI

White Chocolate Biscotti image

Gorgeous white chocolate, apricot, and almond biscotti. So elegant ... and everyone will rave! Serve them plain or drizzled with melted white chocolate. Store in an airtight container.

Provided by Tavisha

Categories World Cuisine Recipes European Italian

Time 1h5m

Yield 40

Number Of Ingredients 12

Ingredients

1 ½ cups sugar
½ cup butter, plus more for greasing
2 eggs
2 ¾ cups all-purpose flour, plus more for dusting
¾ cup chopped toasted almonds
¾ cup chopped dried apricots
¼ cup orange juice
3 (1 ounce) squares white chocolate, melted and cooled
3 (1 ounce) squares white chocolate, chopped
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

Nutrition Facts : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g

WHITE CHOCOLATE APRICOT BISCOTTI

White Chocolate Apricot Biscotti image

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

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

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

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