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.
What You Need
Original recipe yields 32 servings
1/2 cup (1 stick) butter or margarine
1-1/2 cups sugar
2 egg s
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. CALUMET Baking Powder
1 tsp. salt
3/4 cup coarsely chopped toasted PLANTERS Almonds
3/4 cup coarsely chopped dried apricots
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Let's Make It
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.
Dip one end of each cooled biscotti in melted BAKER'S Semi-Sweet or Premium White Baking Chocolate. Let stand until firm.
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.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.