prep time
20 min
total time
1 hr 20 min
makes
32
what you need
1/2 cup non-hydrogenated margarine
1-1/2 cupssugar
2 eggs
3 squaresBaker's White Chocolate, melted
1/4 cuporange juice
1 tsp.almond extract
3-1/4 cupsflour
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
MAKE IT
HEAT oven to 350ºF. Beat margarine 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 centre 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. kitchens tips
SHAPE 1/2 of dough into 15x2-inch log on centre 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. kitchens tips
Dip one end of each cooled biscotti in melted Baker's Semi-Sweet or White 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.
Hello my Lady,
ReplyDeleteI know I am going to enjoy the white chocolate apricot biscotti and the starlight mint cake .
My daughter just make both of them and they are cooling , the cake is waiting to be iced .
She says she have to try them out before the holidays . I am a very lucky guy indeed .
Thank you .