So I decided to try White Chocolate Almond Apricot Biscotti. Try saying that 10 times in one breath....wheesh!
Anyways, this is a delightful biscotti. I love the delicate almond taste, the sweetness of the white chocolate and the chewiness of the apricot. Dunk these crispy cookies in tea or coffee and SAVOR!!!
adapted from Kraft Kitchens.
What you need:
1/2 cup non-hydrogenated margarine
1-1/2 cups sugar
3 squares Baker's White Chocolate, melted
1/4 cup orange juice
1 tsp. almond extract
3-1/4 cups flour
2-1/2 tsp. Magic Baking Powder
1 tsp. salt
3/4 cup coarsely chopped toasted whole almonds
3/4 cup coarsely chopped dried apricots
1/2 cup chopped white chocolate
On medium heat toast almonds. Keep an eye on these. You don't want burnt almonds. Stir frequently. As soon as you smell an almondy smell remove the almonds to a plate to cool!
Stir in remaining ingredients.
BAKE 30 min or until golden brown. Remove from oven; cool 10 min. on wire racks. Place on cutting board. Cut each log into 16 slices, place, cut-sides down, on baking sheets. Bake an additional 20 min., turning over after 15 min.
Remove to wire racks; cool completely.
I finished off these treats by drizzling melted white chocolate on top. Put in fridge for 10 minutes to harden chocolate. (all the while start that pot of coffee and call a friend over) Then Enjoy!!!