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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

White Chocolate Apricot Biscotti Recipe

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This recipe for White Chocolate Apricot Biscotti is from Jayme & Wyllie's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 cup butter or margarine
1 1/2 cups sugar
2 eggs
3 squares white chocolate, melted and cooled
2 3/4 cups all-purpose flour
2 1/2 tsp baking powder
1 tsp salt
1/4 cup orange juice
1 tsp almond extract
3 squares white chocolate, chopped
3/4 cup each toasted whole almonds and dried apricots, coarsely chopped
Directions:
Directions:
Heat oven to 350ºF. Grease and flour 2 cookie sheets. Beat butter with sugar and eggs. Beat in melted chocolate. Add remaining ingredients, beating until well blended. (Dough will be sticky.) Spoon 1/2 of dough onto each cookie sheet, shaping each into long log, about 2 inches (5 cm) wide.

Bake for 30 minutes, or until golden. Cool 10 minutes. Cut logs into 3/4 inch (2 cm) wide slices. Place cookies on cookie sheets. Return to oven and bake 20 minutes longer, turning cookies over once during baking. Cool completely. Dip cookies in melted chocolate, bittersweet or white chocolate. Store in airtight container. Makes 40 cookies.

 

 

 

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