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.


Recipe Summary

30 mins
25 mins
10 mins
1 hr 5 mins
40 cookies


Original recipe yields 40 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

124 calories; protein 1.9g; carbohydrates 18.7g; fat 4.9g; cholesterol 15.2mg; sodium 112.3mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made these exactly as directed, the only exception in that I used plastic wrap sprinkled with flour to form the logs. There is something definitely wrong with the ratio of fat to flour though, in my opinion. My logs spread out, almost into a giant, flat cookie on each of the baking sheets! This made it very difficult to slice into nice biscotti form. They were not pretty at all. All of that being said . . . they are delicious! Looking at other biscotti recipes, I think the butter needs to be cut back and there needs to be more flour added. I will try these again (because they are so tasty), but will tweak until I get it right. Read More