Best 10 Orange Spice Apricot White Chocolate Biscotti Recipes

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Welcome to the world of flavors, where we embark on a culinary journey to discover the perfect recipe for Orange Spice Apricot White Chocolate Biscotti. This delectable treat tantalizes taste buds with its symphony of citrusy oranges, warm spices, juicy apricots, and indulgent white chocolate. Get ready to indulge in a crisp, flavorful cookie that promises to make every bite a moment of pure bliss. As we delve into the world of baking, let's uncover the secrets to crafting the most extraordinary Orange Spice Apricot White Chocolate Biscotti.

Let's cook with our recipes!

WHITE CHOCOLATE APRICOT BISCOTTI



White Chocolate Apricot Biscotti image

Amazing cookies so much flavour. I dip mine in bittersweet chocolate for a fancier cookie. Easy to vary ingredients in this recipe, try using candied ginger and hazelnuts or brazilnuts instead of apricots and almonds.

Provided by Baby Kato

Categories     Dessert

Time 1h20m

Yield 36 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 1/2 cups sugar, white
2 large eggs
3 ounces white chocolate, baker, melted
2 3/4-3 cups flour
2 1/2 teaspoons baking powder
1 teaspoon salt
2 tablespoons orange juice
1 teaspoon orange rind
1 teaspoon almond extract
3 ounces white chocolate, baker, chopped
3/4 cup almonds, whole coarsley chopped, toasted
3/4 cup dried apricot, coarsley chopped

Steps:

  • Preheat oven to 350 degrees.
  • Beat butter, sugar and eggs together in large bowl.
  • Add in melted, cooled white chocolate.
  • Add all remaining ingredients making sure to blend well.
  • Dough will probably be sticky.
  • Grease and flour 2 cookie sheets.
  • Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
  • Bake for 30 minutes then cool for 10 minutes.
  • Cut into 3/4" wide slices.
  • Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
  • Cool and store in covered container.

Nutrition Facts : Calories 143.8, Fat 6, SaturatedFat 2.8, Cholesterol 19.2, Sodium 126.3, Carbohydrate 20.9, Fiber 0.8, Sugar 12.8, Protein 2.4

APRICOT-PISTACHIO BISCOTTI



Apricot-Pistachio Biscotti image

Box up these fruity and nutty biscotti with your favorite tea or coffee beans for a great gift.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes about 5 1/2 dozen

Number Of Ingredients 9

2 cups all-purpose flour (spooned and leveled)
1 cup sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 stick unsalted butter, room temperature
2 large eggs
1 cup dried apricots, finely chopped
1 cup shelled pistachios, chopped
1 1/2 teaspoons fennel seeds, chopped

Steps:

  • Preheat oven to 350 degrees. In the bowl of a stand mixer on low speed, using paddle attachment, combine flour, sugar, baking powder, and salt. Add butter and beat on medium until coarse crumbs form. With mixer on low, add eggs, one at a time, beating after each addition; mix in apricots, pistachios, and fennel seeds. Continue to mix until dough forms a ball, about 1 minute.
  • On a parchment-lined baking sheet, shape dough into two 2-by-12-inch logs. Bake until dry and set, about 25 minutes. Let cool completely on sheet on a wire rack. Transfer to a cutting board. With a serrated knife, cut logs on the diagonal into 1/4-inch slices. Bake on parchment-lined sheets until golden, 15 to 20 minutes, rotating sheets halfway through. Let cool completely on sheets on racks. (Store in airtight containers, up to 1 week.)

Nutrition Facts : Calories 102 g, Fat 4 g, Fiber 1 g, Protein 2 g, SaturatedFat 1 g

APRICOT BISCOTTI



Apricot Biscotti image

Make and share this Apricot Biscotti recipe from Food.com.

Provided by loof751

Categories     Dessert

Time 1h20m

Yield 40 biscotti, 20 serving(s)

Number Of Ingredients 9

1 1/2 cups dried apricots
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 tablespoon orange zest
1 teaspoon vanilla
1 teaspoon water

Steps:

  • Chop the apricots.
  • Sift flour, sugar, baking soda, and salt into a medium bowl.
  • In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
  • Fold in apricots.
  • In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
  • Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
  • With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
  • Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.

WHITE CHOCOLATE BISCOTTI



White Chocolate Biscotti image

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.

Provided by Tavisha

Categories     World Cuisine Recipes     European     Italian

Time 1h5m

Yield 40

Number Of Ingredients 12

1 ½ cups sugar
½ cup butter, plus more for greasing
2 eggs
2 ¾ cups all-purpose flour, plus more for dusting
¾ cup chopped toasted almonds
¾ cup chopped dried apricots
¼ cup orange juice
3 (1 ounce) squares white chocolate, melted and cooled
3 (1 ounce) squares white chocolate, chopped
2 ½ teaspoons baking powder
1 teaspoon salt
1 teaspoon almond extract

Steps:

  • 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 : Calories 123.8 calories, Carbohydrate 18.7 g, Cholesterol 15.2 mg, Fat 4.9 g, Fiber 0.6 g, Protein 1.9 g, SaturatedFat 2.4 g, Sodium 112.3 mg, Sugar 11.5 g

HONEY APRICOT BISCOTTI



Honey Apricot Biscotti image

Dried apricots, brown sugar and a hint of anise make these delectable treats ideal for serving alongside hot cups of coffee. "I like to include these on the cookie trays I give to friends," says Suzanne Smyth of Mountain Home, Arkansas.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 3 dozen.

Number Of Ingredients 9

3 egg whites
1/4 cup plus 2 tablespoons honey
1/2 teaspoon anise extract
2 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
2/3 cup finely chopped dried apricots

Steps:

  • In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots., Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle. , Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. , Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container.

Nutrition Facts : Calories 61 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 28mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

AMAZING APRICOT AND TOASTED ALMOND BISCOTTI



Amazing Apricot and Toasted Almond Biscotti image

A delicious and easy recipe for Roberto's apricot and toasted almond biscotti

Provided by Marilena Leavitt

Categories     Dessert

Time 1h15m

Yield 60 pieces

Number Of Ingredients 12

2 ¾ cups All-purpose flour
1 ½ cups sugar
1 stick chilled unsalted butter, cut into small pieces
2½ tsp. baking powder
1 tsp. salt
1 tsp. ground ginger
1⅔ cups whole almonds, toasted
3½ oz. white chocolate (or good quality white chocolate chips)
2 large eggs
¼ cup plus 1 TBSP. apricot- flavored brandy (like Jacquins's)
2 tsp almond extract
6 oz. dried apricots, diced

Steps:

  • Line two, 18x12x1-inch cookie sheets with parchment paper or foil (I prefer parchment paper but if you use foil, butter and flour it first.). Combine the first 6 ingredients in the bowl of a food processor. Process until it forms a fine meal. Add white chocolate chips and pulse a few times until roughly chopped. Add the toasted almonds and chop coarsely, using 6 to 8 on/off turns.
  • Beat the eggs, brandy and almond extract together in large bowl. Add the flour mixture and the diced apricots and stir until a moist dough forms. Divide the dough into four portions.
  • Form the dough into four, 14-inch-long by 2-inch-wide logs and place them on the two prepared sheets, spacing evenly. If the dough is too sticky, moisten fingertips before you shape it. Refrigerate until the dough is firm, about 30 minutes.
  • While the dough is resting in the refrigerator, position a rack in the center of oven and preheat the oven to 350°F. Bake one sheet at a time until light golden brown, or about 25-30 minutes. Transfer the sheet to a rack and cool completely. Repeat the process with the second sheet.
  • Reduce the heat to 300°F. Transfer the logs to a work surface. Using a serrated knife, cut each log crosswise into ½- to ¾- inch wide slices. Arrange half of the biscotti cut side down on cookie sheet. Bake for about 8 minutes.
  • Gently turn the biscotti over and bake 7-8 minutes longer. Do not over cook. Transfer to racks to cool. Repeat baking the remaining biscotti. Cool completely.

WHITE CHOCOLATE-APRICOT BISCOTTI



White Chocolate-Apricot Biscotti image

A crunchy Italian-style biscotti makes a great dessert. This recipe with white chocolate and apricots makes 32 servings and is great for a party.

Provided by My Food and Family

Categories     Dairy

Time 1h20m

Yield Makes 32 servings.

Number Of Ingredients 11

1/2 cup (1 stick) butter or margarine
1-1/2 cups sugar
2 eggs
3 oz. BAKER'S White Chocolate, melted
1/4 cup orange juice
1 tsp. almond extract
3-1/4 cups flour
2-1/2 tsp. baking powder
1 tsp. salt
3/4 cup coarsely chopped toasted PLANTERS Almonds
3/4 cup coarsely chopped dried apricots

Steps:

  • Heat oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.
  • Shape 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.
  • Bake 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices; place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min. Remove to wire racks; cool completely.

Nutrition Facts : Calories 150, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

ORANGE ALMOND BISCOTTI II



Orange Almond Biscotti II image

These biscotti are very low in fat but they are delicious. You can substitute the almonds with 3/4 cup cranberries.

Provided by Karen

Categories     World Cuisine Recipes     European     Italian

Yield 12

Number Of Ingredients 9

2 ¼ cups all-purpose flour
1 ¼ cups white sugar
1 pinch salt
2 teaspoons baking powder
½ cup sliced almonds
1 tablespoon orange zest
3 egg, beaten
1 tablespoon vegetable oil
¼ teaspoon almond extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet.
  • In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.
  • Separate dough into 2 pieces and roll each one into a log about 8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. Set cookies on side back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after half of the time. Finished cookies should be hard and crunchy.

Nutrition Facts : Calories 218.7 calories, Carbohydrate 39.9 g, Cholesterol 46.5 mg, Fat 4.6 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 0.7 g, Sodium 99.3 mg, Sugar 21.1 g

CHOCOLATE-ORANGE BISCOTTI



Chocolate-Orange Biscotti image

Yield Makes about 3 dozen

Number Of Ingredients 10

2 cups plus 2 tablespoons all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 large eggs
2 tablespoons Grand Marnier or other orange liqueur
1 tablespoon grated orange peel
1 cup pecans, lightly toasted, coarsely chopped
6 ounces bittersweet (not unsweetened) chocolate, chopped

Steps:

  • Line large baking sheet with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl to blend. Beat in eggs 1 at a time, then Grand Marnier and orange peel. Add flour mixture and beat until blended. Stir in pecans and chocolate. Gather dough together; divide in half. Wrap in plastic and freeze 20 minutes to firm.
  • Position rack in center of oven; preheat to 350°F. Using floured hands, form each dough piece into 14-inch-long, 2 1/2-inch-wide log. Transfer logs to prepared baking sheet, spacing 2 inches apart. Bake until light golden, about 30 minutes. Transfer parchment with logs to rack. Cool 20 minutes. Reduce oven temperature to 300°F.
  • Place 1 log on cutting board. Using serrated knife, cut log on diagonal into 1/2-inch-thick slices. Stand slices upright on baking sheet. Repeat with remaining log.
  • Bake biscotti until dry to touch and pale golden, about 30 minutes. Cool completely on rack. (Can be made 1 week ahead. Store in airtight container.)

DOUBLE CHOCOLATE & ORANGE BISCOTTI



Double chocolate & orange biscotti image

Bake our crunchy biscotti as a gift or enjoy them with a cup of coffee. Chocolate and orange is a match made in heaven and they're fab dipped in hot cocoa

Provided by Claire Thomson

Categories     Dessert, Snack

Time 1h15m

Yield Makes 8-10

Number Of Ingredients 10

110g self-raising flour
1 tbsp cocoa powder
60g ground almonds
75g golden caster sugar
50g dark chocolate chips
40g candied peel
1large orange , zested
1 large egg and one egg yolk, beaten
1 tsp vanilla extract
¼ whole nutmeg , grated (optional)

Steps:

  • Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
  • Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
  • Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
  • Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

Nutrition Facts : Calories 171 calories, Fat 7 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium

Tips:

  • To make the biscotti extra crispy, bake them for an additional 5-10 minutes, or until they are golden brown and hard.
  • For a sweeter biscotti, add an extra 1/4 cup of sugar to the dough.
  • If you don't have any white chocolate chips, you can use semisweet or dark chocolate chips instead.
  • To make the biscotti ahead of time, bake them according to the recipe and then let them cool completely. Store the biscotti in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.
  • To serve, slice the biscotti into thin slices and enjoy them with your favorite coffee or tea.

Conclusion:

This orange spice apricot white chocolate biscotti recipe is a delicious and easy-to-make treat that is perfect for any occasion. The biscotti are crispy, chewy, and full of flavor, and they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying snack, give this recipe a try!

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