Apricot and Almond Biscotti with White Chocolate Drizzle

• Vegetarian

• Produce

  • 1 cup Dried apricots
  • 1 tsp Orange, zest

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 2 cups All-purpose flour
  • 1/4 tsp Almond extract
  • 1 tsp Baking powder
  • 1 cup Granulated sugar
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract
  • 1/4 cup White chocolate

• Nuts & Seeds

  • 1 cup Almonds, whole toasted and coarsely chopped

• Drinks

  • 2 tsp Orange juice, freshly squeezed

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 tbsp Heavy cream or half and half cream

Found on sweetandsavourypursuits.com

Description

Directions

• Position a rack in the center of the oven and heat the oven to 350°F.
• Line one baking sheet with parchment paper and set aside.
• Remove enough zest from one large orange to make 1 tsp. set aside.
• Squeeze the orange to obtain 2 teaspoons of orange juice. In a microwaveable bowl, combine the chopped apricots with the orange juice and microwave for about 40 seconds. Set aside.
• In a medium bowl, whisk together the flour, 1/2 cup of sugar, baking powder and salt. Set aside.
• In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining 1/2 cup of sugar for about 2-3 minutes on medium speed until butter is fluffy.
• Add the vanilla and almond extracts, beat to incorporate.
• Add the eggs, one at a time beating after each addition.
• Reduce mixer speed to low and add the flour, baking powder and salt beating until combined.
• Add the apricots and almonds and mix until the ingredients are incorporated into the batter, do not over beat.
• Divide the dough into 2 parts.
• Turn the dough out onto a lightly floured surface and using your hands shape each dough into a log. Pat the dough so it’s about two inches wide.
• Place logs onto lined baking sheet, spacing them 3 inches apart.
• Bake for 12 minutes, rotate the tray and bake for another 11 to 12 minutes or until logs are light golden brown and beginning to crack on top.
• Remove from oven and let cool on sheet for 10 minutes.
• Lower the oven temperature to 325°F.
• Place one biscotti log at a time onto a cutting board and using a sharp serrated knife, slice the logs on a diagonal into ½ to ¾-inch-thick slices.
• Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
• Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container.
• Combine the chopped white chocolate and cream in a small microwaveable dish. Microwave at 50% intensity in short bursts of time (about 20 seconds), stirring between each time until the chocolate has melted completely.
• Let cool a couple of minutes and using a fork drizzle the white chocolate on top of the cooled Biscotti.
• Store in an airtight container.