Want a delicious dessert that looks like it came from a high-end coffee shop? These white chocolate-drizzled apricot & hazelnut biscotti may look fancy, but you can make them right at home.
The biscotti is a sweet, crunchy treat usually associated with Italian cuisine. Despite popular belief that it originated in Tuscany, it actually dates back to the Roman era, when soldiers and travelers considered it a staple because of its long shelf life and durability.
Biscotti is Italian for “cookie” and comes from the Latin bis and coctum, which together mean “twice baked.” Today’s Italians call it cantucci, because biscotti in modern usage refers simply to any kind of cookie.
Ancient biscotti were baked twice to make them completely dry and crisp so travelers could them as a source of nourishment on long journeys. Even Pliny wrote about the long shelf life of the hardy biscotti.
During the Renaissance, biscotti experienced its own resurgence. Culinary artists began to experiment with new flavors and nut varieties instead of the traditional almond, adding fruits, spices and frostings.
The biscuit became extremely popular for dipping — and not just in coffee or tea, but in wine, too. This tradition continues today, and the varieties and flavors are as varied as the people who enjoy eating them.
Our white-chocolate-drizzled apricot biscotti feature all of the beloved crunch of a traditional biscotti with some delicious flavor twists. It uses hazelnuts and vanilla with a hint of zesty lemon for a sweet, refreshing treat.
Lots of chewy, sweet apricots and creamy white chocolate make for an Italian cookie masterpiece. The only thing left to do is decide where you like dipping it best!
White-chocolate-drizzled apricot & hazelnut biscotti
Serves 20 cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup white sugar
- 1 lemon rind, grated
- 2 eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1 cup hazelnuts, skins removed, toasted and left whole
- 2/3 cup dried apricots, chopped
- 2 cups white chocolate chips
- Preheat oven to 350F.
- In large bowl, combine flour, baking powder and salt. Stir well to blend. Set aside.
- Place butter in bowl of stand mixer. Beat on medium speed until soft and creamy.
- Gradually add sugar and beat until light and fluffy, about 2 minutes.
- Add lemon rind and eggs, one at a time, beating well after each addition.
- Add vanilla and beat well.
- Slowly add flour mixture in three batches to butter mixture, beating on low until smooth dough forms.
- Stir in hazelnuts.
- In small bowl, mix 2 tablespoons flour with apricots.
- Add apricots to dough mixture and blend well
- Divide dough in half. With lightly floured hands, form dough into one 10- by 2-inch log on parchment-lined baking sheet.
- Bake 30 minutes, or until golden brown.
- Allow to cool on baking sheet 15 minutes.
- 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.
- Bake 9 minutes or until lightly browned. Turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes.
- Let cool completely on the baking sheets before proceeding to next step.
- In a double boiler, melt white chocolate chips.
- Arrange on a parchment-lined baking sheet and drizzle each cookie with white chocolate.
- 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.
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