Apricot Almond Biscotti Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 3 cups - all-purpose flour
  • 1 1/2 cups - sugar
  • 1/2 cups - unsalted butter, cut in pieces
  • 2 1/2 teaspoons - baking powder
  • 1 teaspoons - salt
  • 1 teaspoons - ground ginger
  • 3 1/2 ounces - white chocolate, cut into pieces
  • 1 1/4 cups - toasted sliced almonds
  • 2 - large eggs
  • 1/4 cups - apricot brandy or orange juice
  • 2 teaspoons - almond extract
  • 1 packages - 6 oz. dried apricots, diced
  • Directions:

    Line a large cookie sheet with parchment paper. Combine first 6 ingredients in food processor and process until fine meal forms. Add white chocolate and process until finely chopped.

    Add almonds and chop coarsely using 6 to 8 pulses.

    Beat eggs, brandy and extract until blended in large bowl. Add flour mixture and apricots and stir until moist dough forms.

    Drop dough by spoonfuls in three 12-inch long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into a 12-inch wide log. Refrigerate until dough is firm, about 30 minutes.

    Preheat oven to 350 degrees F. Bake on middle rack until logs are golden, about 30 minutes.

    Place on cooling rack for 20 minutes. Reduce oven heat to 300 degrees F.

    Transfer logs to work surface. Score with serrated knife, then cut through using heavy sharp knife, cutting each log crosswise into 3/4-inch wide slices.

    Arrange cookies cut side down on cookie sheet. Bake 15 minutes; gently turn cookies over and bake 15 minutes longer. Transfer to cooling racks.

    Cool completely. Can be prepared up to 2 weeks ahead; store in airtight container at room temperature.

    Brief Description

    Homemade almond biscotti can be made 2 weeks ahead of time and is worth the effort!

    Main Ingredient:

    white chocolate

    Category:  Snacks

    Cuisine:  French

    Prep Time: 2 hour(s)
    Cook Time: 1 hour(s)


    Perfect Afternoon Tea recipe.


    Titus Home

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    Posted On:

    December 5, 2018

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