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!
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