White Chocolate-Apricot Biscotti Recipe

Name: White Chocolate-Apricot Biscotti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup non-hydrogenated 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. Magic Baking Powder; 1 tsp. salt; 3/4 cup coarsely chopped toasted whole almonds; 3/4 cup coarsely chopped dried apricots

Servings: persons

1/2 cup non-hydrogenated 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. Magic Baking Powder
1 tsp. salt
3/4 cup coarsely chopped toasted whole almonds
3/4 cup coarsely chopped dried apricots

1
Heat oven to 350 degrees F. Beat margarine and sugar in large bowl with mixer until light and fluffy.
2
Blend in eggs, chocolate, juice and extract.
3
Add flour, baking powder and salt; mix well.
4
Stir in remaining ingredients.
5
Shape 1/2 of dough into 15x2-inch log on centre of each of 2 greased and lightly floured baking sheets.
6
Bake 30 min or until golden brown.
7
Remove from oven; cool 10 min.
8
on wire racks.
9
Place on cutting board.
10
Cut each log into 16 slices, place, cut-sides down, on baking sheets.
11
Bake an additional 20 min., turning over after 15 min.
12
Remove to wire racks; cool completely.

774

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup non-hydrogenated margarine, 1-1/2 cups sugar, 2 eggs, 3 oz. Baker's White Chocolate, melted, and more.

Yes, White Chocolate-Apricot Biscotti falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

White Chocolate-Apricot Biscotti

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