White Chocolate Apricot Biscotti

By MaryA.

Can be prepared two weeks ahead. Cookies will keep for 3 months in freezer.

Ingredients

• ½ cup butter or margarine
• 1 ½ cups sugar
• 2 eggs
• 3 squares white chocolate OR ½ cup white chocolate chips melted and cooled
• 2 ¾ cups all purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• ¼ cup orange juice
• 1 tsp almond extract
• 3 squares white chocolate chopped OR ½ cup white chocolate chips
• ¾ cup each: coarsely chopped toasted whole almonds and dried apricots

Details

Servings 40
Preparation time 20mins
Cooking time 70mins

Preparation

Step 1

Heat oven to 325 F. Grease and flour two cookie sheets.

Beat butter (or margarine) 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” wide
Bake for 20 to 30 minutes or until golden.
Cool 10 minutes. Cut logs into ¾" wide slices.
Return cookies to oven and bake 15 to 20 minutes longer turning cookies over once during baking.
Cool completely. Store in airtight container.
Optional; dip tips of cookies in melted white or dark chocolate.