Orange Spice Apricot White Chocolate Biscotti Recipes

WHITE CHOCOLATE BISCOTTI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 cookie sheets.
• Combine sugar, butter, and eggs in a large bowl; beat with an electric mixer until smooth and creamy. Add flour, almonds, apricots, orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract. Mix until well blended; dough will be sticky and very soft.
• Divide dough in 1/2 and carefully form into 2 long logs, each about 2-inches wide. Place each log on a prepared cookie sheet.
• Bake in the preheated oven until golden brown, 25 to 30 minutes, keeping a close eye that they don't get too brown. Cool on the cookie sheets for 10 minutes. Cut logs into 1/2-inch wide strips.
• Place cookies back on cookie sheets. Return to the oven and bake for 10 more minutes. Cool completely before serving.

WHITE CHOCOLATE APRICOT BISCOTTI

Steps:

• Preheat oven to 350 degrees.
• Beat butter, sugar and eggs together in large bowl.
• Add in melted, cooled white chocolate.
• Add all remaining ingredients making sure to blend well.
• Dough will probably be sticky.
• Grease and flour 2 cookie sheets.
• Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
• Bake for 30 minutes then cool for 10 minutes.
• Cut into 3/4" wide slices.
• Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
• Cool and store in covered container.

WHITE CHOCOLATE-APRICOT BISCOTTI

Steps:

• 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.

DOUBLE CHOCOLATE & ORANGE BISCOTTI

Steps:

• Heat oven to 180C/160C fan/gas 4. Put the flour, cocoa, ground almonds, sugar, chocolate chips, candied peel, orange zest and a pinch of salt into a large bowl, and mix well. Make a well in the centre, then add the nutmeg (if using), egg and vanilla extract. Use your hands to bring the mix together, kneading it firmly.
• Shape the biscotti dough into a log approximately 15cm x 5cm x 2.5cm deep. Transfer to a baking tray lined with baking parchment, then bake for 30 mins until firm to the touch (the log will split and crack a little on the top).
• Remove from the oven and cool for at least 10 mins. Use a sharp serrated knife to cut the log into slices 1-1.5cm thick.
• Put the biscotti back on the baking tray and reduce oven to 150C/130C fan/ gas 2. Bake for 30 mins or until the biscotti are completely hard to touch. Cool completely, then wrap in baking parchment or store in an airtight container.

ALMOND APRICOT BISCOTTI

Steps:

• Preheat oven to 350°F.
• Whisk together flour, sugar, baking powder, and salt in a bowl. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
• Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk. Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet. Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands. Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
• Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes. Cool on baking sheet on a rack 20 minutes.
• Reduce oven temperature to 300°F while logs cool.
• Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
• Line baking sheet with a clean sheet of parchment. Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool). Transfer biscotti to rack to cool.

ORANGE-CHOCOLATE CHIP BISCOTTI

Steps:

• Preheat oven to 300. Position rack in the middle of oven.
• Combine flour, baking soda, and salt; mix thoroughly with fork.
• Whisk together the eggs, sugar, vanilla and orange extracts, and orange zest in a medium bowl.
• Mix in the orange juice.
• Using a rubber spatula, stir in dry ingredients until just combined.
• Stir in chocolate chips.
• The batter will be thick and sticky (typical biscotti batter). Scrape the batter onto a baking sheet. (I cover my baking sheet with aluminum foil, then spray it with baking spray.) Using two spatulas, divide batter into two loaves, about 14" long and about 2.5" wide. Try to put at least 2.5" between the loaves; straighten the edges of the loaves with spatulas.
• Bake for 35 minutes, or until firm but springy when pressed with fingers.
• Cool for ten minutes in the pan. Then move loaves to a cutting board, and with a sharp knife (serrated is best), slice loaves on teh diagonal in 1/2" slices.
• Lay the biscotti on the baking sheet, cut side down, and bake for another 12 minutes.
• Take the biscotti out of the oven, turn them over, and bake another 12-15 minutes, or until golden brown.
• Note: If you don't want the biscotti to pick up a darker color, handle the second baking this way: Rather than laying the slices cut-side down, stand them upright, and bake them for a total of 24-30 minutes.
• Remove the biscotti from the oven and cool on a cooling rack.
• Medrich notes that the flavor will become stronger, and the biscotti will become more tender, after being stored for 2-3 days in an airtight container.