Dried Apricot and White Chocolate Biscotti

Continuing the subject of festive biscotti recipes (you probably noticed that I do like biscotti), I’m gonna share with you another version of them. I found this recipe on the Juls Kitchen blog and wanted to try the authentic Tuscan version. The other thing that intrigued me, was that the recipe had no fat at all and also that you fold the dry ingredients into the heavy whipped egg white. As a result, I guess, the biscotti are quite hard, but they are perfect for dipping in dessert wine or coffee. And as any biscuits, they are perfect as gifts especially as they can be kept for a while.

Dried Apricot and White Chocolate Biscotti


(Recipe adapted from Juls Kitchen)


2 eggs, whites and yolks separated

200 g of sugar

225 g of all purpose flour

½ teaspoon of baking powder

125 g of dried apricots

80 g of white chocolate chips


  1. Heat oven to 180C, fan assisted.
  2. 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.
  3. Fold in thoroughly the egg yolks, then fold gently in the flour sifted with the baking powder. Mix in the dried apricots and the white chocolate chips.
  4. 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.
  5. 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.
  6. You can store them in a tin for several days.

Dried Apricot and White Chocolate Biscotti

Fresh Apricots & Polenta Upside Down Cake

Apricot & Polenta Upside down Cake


Polenta gives the light sponge that nutty corn flavour that compliments the fruit perfectly. Serve it with custard or cream.




150 g golden caster sugar

6-7 apricots, cut in halves

30 ml honey

3 eggs

120 ml vegetable oil

115 g self raising flour

50 g instant polenta

cream for serving (optional)


  1. Preheat the oven to 180C. Generously grease and line a 21cm round cake tin. Scatter 2 tablespoons of the sugar over the base of the prepared tin.
  2. Arrange the apricots halves on the base of the prepared tin. Drizzle the honey over the apricots and set aside.
  3. Mix together the eggs and the remaining sugar in a bowl.
  4. Beat the egg mixture until thick and creamy, then gradually beat in the oil. Sift together the flour, polenta and fold into the egg mixture.
  5. Pour the mixture carefully into the tin over the apricots. Bake the cake for about 50 minutes or until a skewer inserted into the centre comes out clean. Cool in the tin for 10 minutes, then turn the cake out on to a plate, peel off the paper.

Fresh Apricots & Polenta Upside Down Cake