Espresso-Chocolate Apricot Biscotti with a Citrus Kick

Recipe Collection: Dessert

Espresso-Chocolate Apricot Biscotti with a Citrus Kick is a vegetarian Italian treat that’s perfect for any occasion. This recipe combines robust espresso, sweet chocolate chips, tangy dried apricots, and a refreshing hint of citrus, creating a unique flavor profile that pairs wonderfully with coffee or tea.

Ideal for those with gluten, dairy, and nut allergies, these biscotti are versatile enough to be enjoyed as a snack or a thoughtful gift. Easily select this recipe from the easyChef Pro App, where you can access personalized recommendations, AI-powered pantry tracking, and a smart shopping list for effortless meal planning.

Overview

These Espresso-Infused Chocolate Apricot Biscotti are a delightful treat perfect for the holiday season or as a thoughtful gift. The combination of rich espresso, sweet chocolate chips, tangy dried fruits, and a hint of citrus creates a symphony of flavors that pairs beautifully with a cup of coffee or tea. This recipe elevates the classic biscotti with a touch of elegance and a burst of flavor in every bite.

Diet Type

Vegetarian

Allergies

Dairy, Eggs, Nuts, Gluten

Cuisine

Italian

Serving Size: 24

Cooking Time: 85 minutes

Ingredients

• 0.25 Cups (cup) unsalted butter
• 0.75 Cups (cup) white sugar
• 3 Whole eggs
• 1 Teaspoon (tsp) vanilla extract
• 3.25 Cups (cup) pastry flour
• 1 Teaspoon (tsp) cinnamon, ground
• 1 Teaspoon (tsp) baking powder
• 1 Teaspoon (tsp) instant espresso powder
• 2 Teaspoons (tsp) orange zest, grated
• 0.5 Cups (cup) chocolate chips
• 0.5 Cups (cup) dried apricots, minced
• 0.5 Cups (cup) dried cranberries
• 0.5 Cups (cup) slivered almonds
• 1 Whole egg white, whisked

Steps

1. Preheat your oven to 350 degrees F (175 degrees C). Prepare a cookie sheet by greasing it or lining it with parchment paper.
2. In a large bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Gradually beat in the eggs, one at a time, followed by the vanilla extract.
3. In a separate bowl, sift together the pastry flour, ground cinnamon, and baking powder. Gradually mix the dry ingredients into the wet mixture until well combined.
4. Stir in the instant espresso powder, grated orange zest, chocolate chips, minced dried apricots, dried cranberries, and slivered almonds until evenly distributed.
5. Divide the dough in half and shape each portion into a log approximately 12 inches long and 2 inches in diameter. Place the logs on the prepared baking sheet and flatten them to about 1 inch in thickness. Brush the tops with the whisked egg white.
6. Bake in the preheated oven for 35 to 40 minutes, or until the edges are golden and the center is firm. Remove from the oven and allow the logs to cool on the baking sheet.
7. Once cool enough to handle, use a serrated knife to slice the logs diagonally into 1/2 inch thick slices. Arrange the slices cut-side down on the baking sheet.
8. Reduce the oven temperature to 325 degrees F (165 degrees C). Bake the biscotti slices for an additional 15 to 20 minutes, or until they start to turn light brown.
9. Allow the biscotti to cool completely on a wire rack before storing them in an airtight container at room temperature. Enjoy these delightful treats with your favorite hot beverage!

Enjoy your homemade Espresso-Chocolate Apricot Biscotti with a Citrus Kick!