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Desserts

White Chocolate-Apricot Biscotti

White Chocolate-Apricot Biscotti recipe
photo by:kraft
This recipe is fabulous. I made it twice and gave the recipe out twice. I used 3 oz of white chocolate chips. I also used an additional 3 oz of chips to icing the whole bot...read more
posted by
normal02
on 5/26/2009
time
prep:
20 min
total:
1 hr 20 min
servings
total:
32 servings
Magazine Acquisition

What You Need

1/2
cup  (1 stick) butter or margarine
1-1/2
cups  sugar
2
 eggs
3
oz.  BAKER'S White Chocolate, melted
1/4
cup  orange juice
1
tsp.  almond extract
3-1/4
cups  flour
2-1/2
tsp.  CALUMET Baking Powder
1
tsp.  salt
3/4
cup  coarsely chopped toasted PLANTERS Almonds
3/4
cup  coarsely chopped dried apricots

Make It

HEAT oven to 350ºF. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in eggs, chocolate, juice and extract. Add flour, baking powder and salt; mix well. Stir in remaining ingredients.

SHAPE 1/2 of dough into 15x2-inch log on center of each of 2 greased and lightly floured baking sheets.

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.

Kraft Kitchens Tips

Special Extra
Dip one end of each cooled biscotti in melted BAKER'S Semi-Sweet or Premium White Baking Chocolate. Let stand until firm.
Storage Know-How
Store in airtight container at room temperature up to 2 weeks. Or, freeze up to 2 months.
Make it Easier
Flour your hands before shaping dough into logs to prevent sticking.
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