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White Chocolate Apricot Biscotti

Biscotti became rather popular in the local coffee shops a number of years ago and I still love this "Italian dunking cookie" with a good cup of coffee. If you prefer plain biscotti ( the way I got the recipe years ago) omit the orange juice and the last four ingredients, adding 1 cup ground almonds.
  • 3 eggs
  • 1 cup sugar
  • 3/4 cup vegetable oil
  • 3 tablespoons frozen orange juice concentrate
  • 1 teaspoon almond extract
  • 3 1/2 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup coarsely chopped, toasted almonds
  • 1 cup finely chopped dried apricots
  • 3 squares Baker's white chocolate, chopped
  • 3 squares Baker's white chocolate melted for drizzle (optional)
  1. Mix first three ingredients with mixer, adding in the orange and almond extract.
  2. Add combined flour, baking powder and salt, then the chocolate, nuts and apricots.
  3. Stir until well mixed. Mixture will be sticky.
  4. Spoon in two rows, side by side, on greased and floured cookie sheet.
  5. With floured hands, shape into logs.
  6. Bake at 350° F for 30 minutes.
  7. Cool 5 - 10 minutes, then cut into diagonal slices.
  8. Separate the slices and spread them out, cut side down, on cookie sheet/sheets.
  9. Bake at 275° F for another 30 minutes, or until just slightly toasted underneath. Flip sides, in between, if desired.
  10. Drizzle (or dip one end) with melted chocolate and allow to harden before storing.
  11. Store in cookie jar or plastic bag in a dry, cool place. These keep a long time.
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  1. The Italian lady next door used to make biscotti and always kept the 'end-y pieces' for us kids - one of my best childhood memories! I'm going to make your recipe today as a surprise for my kids - many thanks, Anneliese!

  2. Oh yum - this combination of fillings looks delish - I'm adding these to my biscotti recipe too. I have an antique jar much like yours and that's where mine are kept too - at least for a short time it seems.

  3. These would be wonderful with a strong cup of tea, as well! I'm going to make some this weekend. Looks delicious.

  4. I just made a different recipe of biscotti and it is hard as a rock.
    Should it be this hard???

  5. Barbara, hard as rock sounds too hard. You should be able to break off a piece even by just squeezing it with two fingers. It's kind of brittle but softens as soon as you put it in your mouth.
    Maybe you put in too much flour or baked them too long? Can you salvage them with dipping them in coffee or hot cocoa, to eat?

  6. These biscotti look so pretty displayed in your jar. I want to try this recipe, dunking in coffee or hot that sounds delicious!

  7. I've only this year discovered biscotti and I adore them. The dried apricots and (even though it's white) chocolate have convinced me that I must bake these over the holidays. Never fear that there'll be too much to eat before it goes bad; biscotti last for a long time, right!