White-chocolate-drizzled apricot & hazelnut biscotti

Yield 20 cookies



  1. Preheat oven to 350F.
  2. In large bowl, combine flour, baking powder and salt. Stir well to blend. Set aside.
  3. Place butter in bowl of stand mixer. Beat on medium speed until soft and creamy.
  4. Gradually add sugar and beat until light and fluffy, about 2 minutes.
  5. Add lemon rind and eggs, one at a time, beating well after each addition.
  6. Add vanilla and beat well.
  7. Slowly add flour mixture in three batches to butter mixture, beating on low until smooth dough forms.
  8. Stir in hazelnuts.
  9. In small bowl, mix 2 tablespoons flour with apricots.
  10. Add apricots to dough mixture and blend well
  11. Divide dough in half. With lightly floured hands, form dough into one 10- by 2-inch log on parchment-lined baking sheet.
  12. Bake 30 minutes, or until golden brown.
  13. Allow to cool on baking sheet 15 minutes.
  14. Transfer log to a cutting board. Using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. Arrange on a baking sheet.
  15. Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes.
  16. Let cool completely on the baking sheets before proceeding to next step.
  17. In a double boiler, melt white chocolate chips.
  18. Arrange on a parchment-lined baking sheet and drizzle each cookie with white chocolate.
  19. Chill in refrigerator until cool and the white chocolate is firm.

Note: The biscotti stores well for one week and freezes well for several months.

Courses Desserts

Recipe by Grateful | at