White Chocolate Apricot Biscotti

Biscotti became rather popular in the local coffee shops a number of years ago and I still love this "Italian dunking cookie" with a good cup of coffee. If you prefer plain biscotti ( the way I got the recipe years ago) omit the orange juice and the last four ingredients, adding 1 cup ground almonds.

Ingredients:

• 3 eggs
• 1 cup sugar
• 3/4 cup vegetable oil
• 3 Tbsp frozen orange juice concentrate
• 1 teaspoon almond extract
• 3 1/2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coarsely chopped, toasted almonds
• 1 cup finely chopped dried apricots
• 3 squares Baker's white chocolate, chopped
• 3 squares Baker's white chocolate melted for drizzle (optional)

Method:

1. Mix first three ingredients with mixer, adding in the orange and almond extract.
2. Add combined flour, baking powder and salt, then the chocolate, nuts and apricots.
3. Stir until well mixed. Mixture will be sticky.
4. Spoon in two rows, side by side, on greased and floured cookie sheet.
5. With floured hands, shape into logs.
6. Bake at 350° F for 30 minutes.
7. Cool 5 - 10 minutes, then cut into diagonal slices.
8. Separate the slices and spread them out, cut side down, on cookie sheet/sheets.
9. Bake at 275° F for another 30 minutes, or until just slightly toasted underneath. Flip sides, in between, if desired.
10. Drizzle (or dip one end) with melted chocolate and allow to harden before storing.
11. Store in cookie jar or plastic bag in a dry, cool place. These keep a long time.

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