This homemade Apricot and Almond Biscotti with White Chocolate Drizzle delivers a satisfying crunch and a lovely balance of sweet dried fruit and toasted nuts.
Baking is my favorite part of the holidays. I enjoy planning the cookie tray and choosing the classics to include each year—recipes like my mother’s baklava, chewy ginger cookies and hazelnut-and-almond crescents always make the cut. Biscotti are a must too, and I love trying new variations.
After making a highly praised pistachio-and-cranberry version last year, I adapted the basic biscotti formula with dried apricots and toasted almonds for a bright, slightly floral twist. I kept orange zest and a touch of orange juice to lift the flavors, and added a small amount of almond extract for depth.
The white chocolate drizzle is optional but adds a smooth, sweet finish that contrasts nicely with the biscotti’s crisp texture.
How to Make Apricot Almond Biscotti
Below is an overview of the ingredients and steps. Exact ingredient amounts and the full recipe details are provided in the recipe card further down.
Ingredients Overview
- All-purpose flour
- Granulated sugar
- Baking powder and salt
- Toasted whole almonds
- Chopped dried apricots
- Orange zest and freshly squeezed orange juice
- Unsalted butter
- Eggs
- Pure vanilla extract and almond extract
- Optional: white chocolate and cream for a drizzle
Steps Overview
- Preheat the oven to 350°F and position a rack in the center. Line a baking sheet with parchment paper.
- Zest one orange to yield 1 teaspoon of zest and squeeze 2 teaspoons of juice. Combine the chopped apricots with the orange juice and warm briefly to soften.
- In a bowl, whisk together the flour, 1/2 cup of the sugar, baking powder and salt.
- In a mixer, beat the butter with the orange zest and remaining 1/2 cup sugar until light and fluffy. Add vanilla and almond extracts, then beat in eggs one at a time.
- Mix in the flour mixture on low speed until combined, then fold in the apricots and almonds just until incorporated.
- Divide the dough in half and shape each portion into a flattened log about two inches wide.
- Place the logs on the prepared baking sheet and bake until light golden and starting to crack on top (about 23–25 minutes total, rotating once).
- Let the logs cool 10 minutes, then slice them diagonally into 1/2–3/4-inch-thick pieces.
- Lay slices cut-side down on the baking sheet and bake at a lower temperature until pale golden; flip and bake the other side until crisp and evenly browned.
- Cool completely on a rack. If desired, drizzle with melted white chocolate mixed with a little cream.
Serving Suggestions
These biscotti are ideal for dunking in hot coffee or tea and pair nicely with a glass of sweet wine for a traditional Italian touch.
Storage Instructions
Store biscotti in an airtight container at room temperature for up to one week.
To freeze, layer biscotti in an airtight container with parchment between layers and freeze up to three months. Thaw overnight in the refrigerator or for a couple of 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
Ingredients
Apricot and Almond Biscotti
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup toasted whole almonds, 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
- Preheat the oven to 350°F and position a rack in the center. Line a baking sheet with parchment paper.
- Remove 1 teaspoon orange zest and reserve. Squeeze the orange to get 2 teaspoons juice. Combine the chopped apricots with the orange juice and microwave briefly to soften, then set aside.
- Whisk together the flour, 1/2 cup sugar, baking powder and salt in a medium bowl; set aside.
- Beat the butter with the orange zest and remaining 1/2 cup sugar until fluffy. Add vanilla and almond extracts, then beat in the eggs one at a time.
- Reduce mixer speed to low and add the flour mixture until just combined. Fold in the apricots and almonds without overmixing.
- Divide dough into two pieces. On a lightly floured surface, shape each into a log about 2 inches wide. Place logs on the prepared sheet, spacing 3 inches apart.
- Bake for about 12 minutes, rotate the tray, then bake another 11–12 minutes until light golden and starting to crack. Cool on the sheet 10 minutes.
- Lower oven to 325°F. Slice the logs diagonally into 1/2–3/4-inch-thick slices using a serrated knife.
- Place slices cut-side down on the baking sheet and bake 7–8 minutes until pale golden, flip and bake another 7 minutes until crisp and evenly browned.
- Transfer to a wire rack and cool completely before serving or storing.
For the White Chocolate Drizzle
- Combine white chocolate and cream in a small microwave-safe bowl. Heat at 50% power in short bursts, stirring between each, until smooth.
- Let cool slightly and drizzle over cooled biscotti with a fork. Allow chocolate to set before serving.
Notes
- Store biscotti in an airtight container at room temperature up to one week. Freeze up to three months, layering with parchment between pieces; thaw overnight in the refrigerator or for a few hours at room temperature.
Nutrition
Carbohydrates: 17 g
Protein: 2 g
Fat: 5 g
Sugar: 10 g
Enjoy!