Biscotti With Peanuts White Chocolate Dried Apricots and Cranberries

Homemade biscotti are an impressive gift for the coffee or cookie lover.

  • Cooking time: 1 hour
  • Makes: 32



2 cups (500 mL) all-purpose flour
1½ tsp (7 mL) baking powder
½ tsp (2 mL) salt
½ cup (125 mL) unsalted butter
1 cup (250 mL) granulated sugar
2 eggs
2 tsp (10 mL) vanilla
1 cup (250 mL) ightly salted peanuts, coarsely chopped
½ cup (125 mL) coarsely chopped white chocolate, about 3 oz (90 g)
½ cup (125 mL) dried cranberries
½ cup (125 mL) chopped dried apricots


Preheat oven to 350F (180C). Line a baking sheet with parchment paper. In a small bowl, stir flour with baking powder and salt.

Using an electric mixer, beat butter with sugar until well combined. Beat in eggs, one at a time, until well mixed. Scrape down sides as needed. Beat in vanilla. Gradually beat in flour mixture. Then stir in peanuts, chocolate and dried fruit.

Using floured hands, (batter will be sticky), divide dough in half. Place each half baking sheet, spacing as far apart as possible. Form into 2 logs measuring about 10X3inches (25X7.5-cm). Bake in centre of oven until golden on top, 28 to 30 minutes. Remove logs from oven, but leave oven on. Let logs stand 15 minutes, then slice into ½-inch (1-cm) slices.

Stand biscotti on baking sheet. Return to oven and continue to bake until golden on both sides, 15 to 18 minutes. Cool completely on a rack. Store in an airtight container up to 1 week or freeze.