Apricot & White Chocolate Biscotti
These crunchy Apricot & White Chocolate Biscotti Cookies are made with a simple cookie dough, chopped dried apricots, white chocolate chips, and a hint of lemon zest!
There was a time when I thought that biscotti was a difficult cookie to make. Boy was I wrong! These easy Apricot & White Chocolate Biscotti are easy to make and filled with plenty of dried apricots and white chocolate chips.
I’m not sure what it is, but I have this odd obsession with adopting an Italian nonna. Rather, having an Italian nonna adopt me. As much love and pride and affection I have for my grandmother, an amazing cook, and whom I miss terribly, I do think if I could have a new grandmother to love, I’d find one who could teach me the secrets behind silky tomato sauce, homemade pasta and fresh mozzarella. We would make pizzelle together and bake fresh pizza in a wood-burning stove. Perhaps chat about life over a glass of Barolo. She would dispense her sage secrets to me, culinary and otherwise, and I would soak them up like ladyfingers in rum.
I would ask her, “Have you ever made Apricot & White Chocolate Biscotti?”
Like many dishes, biscotti held a mystique for me — but I realize with many Italian dishes I tackle, there really is no mystery. Simplicity is often at the core. And these biscotti are perhaps the most non fussy and forgiving. There is no rolling out of dough, tedious cookie cutting or icing. I love the rustic charm.
Since I don’t have a nonna, I hope you can join me instead. I’ll pour you a strong cup of coffee. Or is espresso what you would prefer? We can sip and nibble and chat about our next adventure in the kitchen together.
How to Make Apricot White Chocolate Biscotti
First, let’s whip up a simple cookie dough. Whisk together flour and baking powder and set aside.
Then, use an electric mixer and mix the butter until it is soft and fluffy. Add sugar, lemon zest, salt and mix. Add the eggs, mixing in one at a time. Stir in the flour mixture until just combined, followed by chopped dried apricots and 1 cup of the white chocolate chips.
Now it’s time to form logs of cookie dough. These will be baked and then later sliced into the classic biscotti shape. Place the dough onto a prepared baking sheet and form it into a rectangular log, about 13″x3″. Bake until the cookie log is golden brown. Let it cool for 30 minutes.
Use a cutting board and a serrated knife to cut the baked and cooled logs on a slight diagonal. Return these slices to the baking sheet and bake for 10-15 minutes.
Use the remaining white chocolate to melt and drizzle generously over the cooled biscotti. Place in the refrigerator to firm for about 30 minutes.
Grab the complete printable recipe below!
More Cookie Recipes
Coconut Shortbread Cookies
Dorie Greenspan’s World Peace Cookies
Almond Butter Oatmeal Cookies (Gluten Free, Dairy Free)
White Chocolate Chip and Currant Oatmeal Cookies
Cream Cheese Chocolate Chip Cookies
Apricot & White Chocolate Biscotti
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 cup unsalted butter, room temperature
- 3/4 cup sugar
- 1 teaspoon grated lemon zest
- 1/4 teaspoon salt
- 2 large eggs
- 1 cup finely chopped dried apricots about 12 dried apricots
- 2 cups white chocolate chips divided
Instructions
- Preheat the oven to 350°F. Prepare a baking pan by lining it with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour and the baking powder.
- In the bowl of an electric mixer, mix the butter, until it is soft and fluffy. Add the sugar, lemon zest and salt, and mix in. Add the eggs one at a time, and mix until just incorporated.
- Stir in the flour mixture until just combined, followed by the dried apricots and 1 cup of the chocolate chips.
- Place the dough onto your prepared baking sheet and form it into a rectangular log, about 13×3 inches. Place in the oven and bake for about 35 minutes, or until the cookie log is golden brown. Let it cool for 30 minutes.
- Transfer the cookie onto a cutting board. Using a serrated knife, cut on a slight diagonal in 1/2 inch slices. Return the cookies to the baking sheet, arranging them cut side down. Bake for 10-15 minutes, until the cut sides are golden. Transfer the cookies to a rack to cool completely.
- Melt the remaining white chocolate in a double boiler (if you do not have one, bring a little water to a simmer in a small saucepan and place a heatproof bowl over it). Carefully transfer into a piping bag or ziploc bag. Drizzle generously over the cooled biscotti. Place in the refrigerator to firm for about 30 minutes.
- Store the cookies in a sealed container.
Notes
Nutrition
Comments
COOKBOOK
Favorite biscotti recipe! I did half wheat flour and it turned out great! :)
I’m so thrilled you love the biscotti, Bethany – good to know about the wheat flour! Thank you!
I’ve made these several times and everyone enjoys them. I would like to point out an error in the recipe: It never states when to add in the flour. If you bake enough it’s easy to figure out but just thought I would let you know. Thanks!
Hi Drea, Thank you so much for catching that error! I have updated the recipe. I’m so pleased that you enjoy the recipe — biscotti is definitely one of my favorites!
If send you my addres will you mail me some….they look sooo good!
Apricot and white chocolate biscotti sounds divine! Your photos are gorgeous :)
I’m available for adoption! But we both know I’m way too young to be considered a Nonna. Lol. I miss having my Nonna all the time, sorry you don’t have yours either. I need to get some white chocolate these sound so good. I think we need to get together soon. Congrats on your photo doing so well at school, that’s awesome.
-Gina-
I love biscotti and how simple and tasty they are!! I have an Italian nonna who is the epitomy of tradition. Its adorable and sweet, but all grandmas are. :-) This looks so wonderful i’m pinning it!!
Oh you are so fortunate, Bernadette! Give her a hug from me :) (And thank you for the pin!)
These look out of this world! Some day I’ll make it to Italy :)
Thank you, Jen! I hope you do. I know I’m definitely due back, it’s been a very long time. I know I would relish it with new eyes (and tastebuds!).
I actually did sort of have an Italian nonna as a neighbor behind me at my former residence. She used to call me over the fence and give me figs from her five trees and I would give her tomatoes, strawberries, and eggplant from my garden. Sadly, we never cooked together, but she always made my family a big plate of Christmas cookies and showed my kids all of her wind-up Santa toys. Carmela, I miss you! At least I can still visit her, but I wish she was on the other side of the fence. I think I’ll surprise her with these biscotti.
Aw, how wonderful Carmela sounds! I hope you tell her I say hello. The closest I had to an Italian nonna was my next door neighbor, she still lives there, back in New York. She would also call me to the fence and give us pizzelle, piping hot. Our families always enjoyed sharing food over that fence :) Thank you for reminding me!
I too dream of Italy, in an ideal life I would live in Tuscany in an adorable two story cottage surrounded by vineyards or olive groves. I would be picking herbs fresh from my garden and gathering eggs hidden away in the bushes by my free range chickens…but instead I am as far away from Italy as I could be (in New Zealand), sitting in my studio dreaming of that life.
I love Biscotti and when I went to Italy a few years ago I bought packets of it and took it back to Brunei (South East Asia), where I was living at the time. I then reminisced my trip while eating biscotti and drinking coffee with my friends, telling them all about Italy and how wonderful it was.
I think I am going to have to make this biscotti this week.
Lee
I think we have the same dream, Lee. Perhaps we are neighbors in that ideal life, I live just down the road from you, happy to know I can borrow an egg from you chickens if I ever run out.
Sigh!
Your souvenirs were a perfect choice to share with your friends when you returned to Brunei – they do pack well, don’t they?
I will join you over a strong coffee and dunk that biscotti and talk about nonna all you want :) I recently made some, its so simple and addiction.
Glad you can join me, Dixya! I know what you mean, I see more biscotti in my future.
They look amazing! I’ve never thought to put an apricot in much other than granola. :D
Thanks Caroline! I do agree, apricots are fantastic in granola. If you like it there, you’ll love these biscotti!
Grandmothers are so special! I recently lost mine and so I definitely understand the desire to adopt a nonna :) Until then, I’ll be the one making and eating biscotti :)
Hugs, Azmina. Grandmothers are definitely special and it never gets easier. Thank goodness for cooking to remind us of the special moments. By the way, my daughter still speaks of your biscotti from the holidays :)
Oh, these biscotti are breathtaking! I’ve been on a dried apricot kick lately with granola and this weekend I’m putting some into my Irish soda bread. I’ve made biscotti before a few times, and this is at the top of my list to make next time I do. This will be a great spring/summer biscotti! I love the addition of the white chocolate.
Love the idea of putting apricot in Irish Soda Bread, Marcie!
Biscotti are so fun to make and even more fun to eat. Any Italian nonna would be proud to adopt you. Okay if I bring a pot of tea instead? Would love a piece or two of these lovely biscotti.
Absolutely, tea would be PERFECT :)
Beautiful, Liren! I love the phrase “…I would soak them up like ladyfingers in rum.” :)
Biscotti is still on my to-bake list…I’m slightly intimidated by the speed required to slice something that’s partially baked. (Too much pressure!) Maybe it’s time to listen to my lonely cups of coffee and give it a go. :D
Thank you, Valerie. I do believe Tiramisu is next on my to-make list ;)
Don’t be intimidated! Biscotti is fun, definitely give it a go.
I wholeheartedly share your adoption dream… your biscotti look lovely, perfect with my afternoon espresso!
If anyone understands, I know it is you, Laura!
These look wonderful!! Such great colours as well! I hope you are well! Yours, Thea
Thank you, Thea! I hope you’re well! I’m planning on relaxing this weekend with the newest issue of SisterMag :) I can’t wait!