How To Make White Chocolate Biscotti
This delectable Italian biscotti works amazingly with tea and coffee! Whip up a serving of these chocolate and apricot-loaded biscuits in just one hour.
- ½cupbutter,plus more for greasing
- 2¾cupsall-purpose flour,plus more for dusting
- ¾cupalmonds,toasted, chopped
- ¾cupdried apricots,chopped
- ¼cuporange juice
- 1ozwhite chocolate,3 squares, melted and cooled
- 1ozwhite chocolate,3 squares, chopped
- 2½tspbaking powder
- 1tspalmond extract
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
Combine the sugar, butter, and eggs in a large bowl, then beat with an electric mixer until smooth and creamy.
Add the flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract.
Mix until well blended, the dough should be sticky and very soft.
Divide the dough in ½ 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 for 25 to 30 minutes until golden brown, keeping a close eye to keep cookies from browning.
Cool on the cookie sheets for 10 minutes.
Cut the baked biscotti into ½-inch wide strips.
Place the cookies back on cookie sheets.
Return to the oven, then bake for 10 more minutes.
Serve with tea or coffee, and enjoy!
- Calories: 113.91kcal
- Fat: 4.40g
- Saturated Fat: 1.92g
- Trans Fat: 0.09g
- Monounsaturated Fat: 1.66g
- Polyunsaturated Fat: 0.51g
- Carbohydrates: 17.26g
- Fiber: 0.75g
- Sugar: 9.92g
- Protein: 1.93g
- Cholesterol: 14.40mg
- Sodium: 68.74mg
- Calcium: 36.00mg
- Potassium: 68.30mg
- Iron: 0.64mg
- Vitamin A: 27.52µg
- Vitamin C: 0.81mg
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