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Died apricot and white chocolate biscotti

Course Dessert, Cookies
Cuisine Tuscan
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Author Giulia


  • 2 eggs, whites and yolks separated
  • 230 g of sugar
  • 20 g of orange honey
  • 250 g of all purpose flour
  • ½ teaspoon of baking ammonia
  • 125 g of dried apricots
  • 80 g of white chocolate chips


  • Heat oven to the maximum, fan assisted.
  • Whip the egg whites for about 5 minutes until they are firm, then add the sugar and whip until you get a glossy and thick meringue.
  • Fold in thoroughly the honey and the egg yolks, then fold gently in the flour sifted with the baking ammonia. Mix in the dried apricots and the white chocolate chips.
  • Line with parchment paper a large baking pan and with the help of a spoon form two loaves of dough keeping them well separated, about 5 cm wide and 30 cm long.
  • Seto oven to 180°C and bake them for about 15 minutes, then remove them from the oven, let cool for 5 minutes and then cut them slantwise into 2 cm thick slices with a sharp knife, then arrange them cut-side-down in the baking tin and put them back in the oven for about 5 - 10 minutes, until toasted.
  • You can store them in a tin for several days.
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