White Chocolate-Apricot Biscotti - Kraft Recipes Top
Comida Kraft
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White Chocolate-Apricot Biscotti

Prep Time
Total Time

32 servings

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.

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What You Need

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Make It

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  • 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.

Special Equipment Needed

Special Extra

Dip one end of each cooled biscotti in melted BAKER'S Semi-Sweet or Premium White Baking Chocolate. Let stand until firm.

Storage Know-How

Store in airtight container at room temperature up to 2 weeks. Or, freeze up to 2 months.

Make it Easier

Flour your hands before shaping dough into logs to prevent sticking.


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 150
Total fat 6g
Saturated fat 2.5g
Cholesterol 20mg
Sodium 140mg
Carbohydrate 24g
Dietary fiber 1g
Sugars 12g
Protein 3g
% Daily Value
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from This recipe is fabulous. This recipe is fabulous. I made it twice and gave the recipe out twice. I used 3 oz of white chocolate chips. I also used an additional 3 oz of chips to icing the whole bottom of each biscotti. My friends love them. I even invested in a biscotti baking pan. This is a large recipe and would require two biscotti pans in the future.
Date published: 2009-05-26
Rated 2 out of 5 by from Sticky mess! Something's not right with this recipe. It's a sticky mess, and there just isn't enough flour holding it together to shape it in logs.
Date published: 2017-08-03
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