White chocolate apricot biscotti

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Preparation Time:

10 Min

Serves:

Difficulty:

Easy

Cost:

Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

Italian 'dunking' cookies, 2 3/4 c All purpose flour
-all the rage right now, 2 1/2 t Baking powder
-are baked twice to 1 t Salt
Give them their 1/4 c Orange juice
-characteristic crunch. 1 t Almond extract
1/2 c Butter or margarine 3 oz White chocolate, chopped
1 1/2 c Granulated sugar 3/4 c Coarsely chopped, toasted
2 ea Eggs -whole almonds
3 oz White chocolate, melted and 3/4 c Coarsely chopped, dried
-cooled -apricots

Heat oven to 350F. Grease and flour two cookie sheets. Beat butter
with sugar and eggs. Beat in melted chocolate. Add remaining
ingredients, beating until well blended. Dough will be sticky.
Spoon half of the dough onto each cookie sheet, shaping each into a
long log, about 2 inches wide. Bake for 30 minutes or until golden.
Cool 10 minutes. Cut logs into 3/4 inch wide slices. Return cookies
to cookie sheets; bake 20 minutes longer turning cookies over once
during baking. Cool completely. Store in airtight container. HELPFUL
HINT: Can be prepared two weeks ahead. Cookies will keep for 3 month
in freezer. VARIATION: Dip cookies in melted bittersweet or white
chocolate for a fancy look. Origin: Baking Festival, 1994 Recipes, by
Robin Hood and Baker's. Shared by: Sharon Stevens, Nov/94.

Submitted By SHARON STEVENS On 11-15-94