White Chocolate Apricot Biscotti

Recipe by Baby Kato
READY IN: 1hr 20mins
SERVES: 36
UNITS: US

INGREDIENTS

Nutrition
  • 12
    cup butter
  • 1 12
    cups sugar, white
  • 2
    large eggs
  • 3
    ounces white chocolate, baker, melted
  • 2 34 - 3
    cups flour
  • 2 12
    teaspoons baking powder
  • 1
    teaspoon salt
  • 2
    tablespoons orange juice
  • 1
    teaspoon orange rind
  • 1
    teaspoon almond extract
  • 3
    ounces white chocolate, baker, chopped
  • 34
    cup almonds, whole coarsley chopped, toasted
  • 34
    cup dried apricot, coarsley chopped
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DIRECTIONS

  • Preheat oven to 350 degrees.
  • Beat butter, sugar and eggs together in large bowl.
  • Add in melted, cooled white chocolate.
  • Add all remaining ingredients making sure to blend well.
  • Dough will probably be sticky.
  • Grease and flour 2 cookie sheets.
  • Spoon half of the cookie dough evenly onto both cookie sheets and shape into a long wide log.
  • Bake for 30 minutes then cool for 10 minutes.
  • Cut into 3/4" wide slices.
  • Return cookies back to sheet and cook another 20 minutes, making sure to turn cookies once during last baking.
  • Cool and store in covered container.
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