Double-Baked Cranberry Apricot Walnut Biscotti Dipped in White Chocolate

If you've never made biscotti at home, you're in for a treat. This Double-Baked Cranberry Apricot Walnut Biscotti Dipped in White Chocolate is crisp, slightly sweet, and packed with dried fruit and nuts for a texture that's hard to beat. The white chocolate coating adds just the right touch of sweetness, making it a recipe you'll come back to again and again.

Biscotti is especially popular around the holidays, often served with coffee, tea, or even hot chocolate for dunking. This recipe feels festive thanks to the cranberries and apricots, which not only taste great but also give it a seasonal look. It's a recipe that works well for Christmas cookie trays, holiday parties, or even as a homemade gift.

This biscotti was inspired by my other cookie recipes on the site and pairs perfectly with my White Chocolate Chip Cookies if you're building a holiday dessert spread.

Ingredients

• All-purpose flour the base that gives the biscotti structure and crispness
• Granulated sugar adds sweetness and helps with browning
• Baking powder provides a little lift and lightness to the dough
• Salt balances the sweetness and enhances flavor
• Eggs bind everything together and give the biscotti a firm texture
• Unsalted butter adds richness and moisture without overpowering the flavor
• Vanilla extract brings warmth and depth to the dough
• Almond extract gives a nutty flavor that pairs perfectly with dried fruit
• Orange zest adds brightness and a fresh citrus note
• Dried cranberries provide tart bursts of flavor in every bite
• Dried apricots add natural sweetness and chewy texture
• Walnuts bring crunch and a slightly earthy flavor
• Hazelnuts add nuttiness and extra crunch
• Dates give natural sweetness and balance to the other fruits
• White chocolate creates a creamy, sweet finish when dipped

See recipe card for quantities.

How to Make Cranberry Apricot Walnut Biscotti

Preheat the oven to 350°F (175°C). Lightly grease and flour a baking sheet. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

In another bowl, beat the eggs, melted butter, vanilla extract, almond extract, and orange zest until smooth.

Slowly add the wet mixture into the dry mixture, stirring just until combined. Use a spatula to gently bring everything together without overmixing.

Fold in the cranberries, apricots, walnuts, hazelnuts, and dates.

Shape the dough into a log about 12 inches long and 3 inches wide. Place the log on the prepared baking sheet.

Bake for 25-30 minutes, or until lightly golden. Remove from the oven and let it cool for 10 minutes. Lower the oven temperature to 300°F (150°C).

Using a serrated knife, cut the log into ½-inch-thick slices. Arrange the slices cut-side down on the baking sheet.

Bake for another 15-20 minutes, flipping halfway through, until the biscotti are crisp and golden.

Once cooled completely, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth.

Dip one end of each biscotti into the melted chocolate and place on parchment paper to set.

Allow the chocolate to harden before serving or storing.

Hint: For even slices, let the baked log cool slightly before cutting, it helps prevent crumbling.

Substitutions & Variations

• Nut-free: Skip the walnuts and hazelnuts, and add more dried fruit.
• Chocolate twist: Swap white chocolate for dark chocolate if you like less sweetness.
• Festive look: Add dried cherries or pistachios for a red-and-green holiday effect.
• Kid-friendly: Drizzle chocolate across the top instead of dipping for less mess.

FAQ

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Tina

Double-Baked Cranberry Apricot Walnut Biscotti Dipped in White Chocolate

Double-Baked Cranberry Apricot Walnut Biscotti Dipped in White Chocolate are crisp Italian cookies loaded with dried fruit and nuts, then finished with a sweet white chocolate coating for an irresistible treat.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Additional Time (cooling, chocolate dipping, and setting) 35 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 24 biscotti

Course: Dessert, Snack

Cuisine: Italian

Ingredients Method

Ingredients

  

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ teaspoon baking powder
• ½ teaspoon salt
• 3 eggs medium
• ½ cup unsalted butter melted
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 orange zest
• ½ cup cranberries dried
• ½ cup apricots dried, chopped
• ½ cup walnuts chopped
• ¼ cup hazelnuts chopped
• ¼ cup dates pitted, chopped
• 1 cup white chocolate chopped

Method

 

1. Preheat the oven to 350°F (175°C). Lightly grease and flour a baking sheet. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
2. In another bowl, beat the eggs, melted butter, vanilla extract, almond extract, and orange zest until smooth.
3. Slowly add the wet mixture into the dry mixture, stirring just until combined. Use a spatula to gently bring everything together without overmixing.
4. Fold in the cranberries, apricots, walnuts, hazelnuts, and dates.
5. Shape the dough into a log about 12 inches long and 3 inches wide. Place the log on the prepared baking sheet.
6. Bake for 25-30 minutes, or until lightly golden. Remove from the oven and let it cool for 10 minutes. Lower the oven temperature to 300°F (150°C).
7. Using a serrated knife, cut the log into ½-inch-thick slices. Arrange the slices cut-side down on the baking sheet.
8. Bake for another 15-20 minutes, flipping halfway through, until the biscotti are crisp and golden.
9. Once cooled completely, melt the white chocolate in a microwave-safe bowl in 30-second bursts, stirring in between until smooth. Dip one end of each biscotti into the melted chocolate and place on parchment paper to set.
10. Allow the chocolate to harden before serving or storing.

How to Store Cranberry Apricot Walnut Biscotti

Keep biscotti in an airtight container at room temperature for up to 7-10 days. For longer storage, freeze and thaw before serving.

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