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Fruit and Nut Biscotti with Chocolate Drizzle

Fruit and Nut Biscotti with Chocolate Drizzle


  • cooking spray
  • 1/2 cup unsweetened dried blueberries
  • 1/2 cup roughly chopped dried apricots
  • 1/2 cup roasted pistachios
  • 1 1/4 cups whole-wheat flour
  • 1 1/4 cups all-purpose flour, plus more for dusting
  • 1/4 teaspoon kosher salt
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 egg white
  • 1/4 cup agave nectar
  • 1/2 unsalted butter, melted and cooled
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 cup dark or semisweet chocolate chips


  1. Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray. In a stand mixer or large bowl, combine blueberries, apricots, pistachios, whole- wheat flour, all-purpose flour, salt, and baking powder; set aside.
  2. In another large bowl, whisk together eggs, egg white, agave nectar, butter, brown sugar, and vanilla.
  3. Pour wet mixture into dry mixture in three equal parts, mixing well after each. Scrape down the bowl and mix until just incorporated. Turn dough out onto a floured surface and using floured hands, shape into two 12-inch-long logs, each measuring 3 inches across. Slightly flatten logs with the palm of your hand, then transfer to prepared baking sheet.
  4. Bake for 25 minutes, remove from oven and cool for 10 minutes, then slice crosswise into 3/4-inch-thick pieces. Return to the sheet and bake for 10 minutes, flip over and bake for 5 to 10 minutes more or until lightly golden and crisp. Remove from the oven and cool on a wire rack.
  5. In a small, microwave-safe bowl, heat chocolate on high for 30 seconds. Stir, then continue microwaving for 15-second intervals, stirring after each, until chocolate is just melted. Spread about 1/2 teaspoon melted chocolate over each biscotti and cool before serving.

Nutrition Information

Per serving: 99 kcal cal., 3 g fat (1 g sat. fat), 16 g carb., 1 g fiber, 2 g pro., 14 mg calcium, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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