White chocolate apricot biscotti

1 servings

Ingredients

Quantity Ingredient
Italian 'dunking' cookies, all the rage right now, are baked twice to
Give them their characteristic crunch.
½ cup Butter or margarine
1½ cup Granulated sugar
2 eaches Eggs
3 ounces White chocolate, melted and cooled
2¾ cup All purpose flour
2½ teaspoon Baking powder
1 teaspoon Salt
¼ cup Orange juice
1 teaspoon Almond extract
3 ounces White chocolate, chopped
¾ cup Coarsely chopped, toasted whole almonds
¾ cup Coarsely chopped, dried apricots

Directions

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 ¾ 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

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