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