A delicious, nutty and fruity take on the traditional biscotti.  The recipe is a bit time intensive because of the double baking, but the result is totally worth it.  This recipe comes from America’s Test Kitchen.

Ingredients

• 2 c flour
• 1 t baking powder
• 1 c sugar
• 4 T salted butter
• 2 large eggs
• 1 t vanilla extract
• 1/2 c white chocolate chips
• 1/2 c apricots, chopped (into small slivers, or pieces roughly the size of chocolate chips)
• 1/2 c cashews, roughly chopped

Instructions

1. Preheat oven to 175 C – then combine flour and baking powder in a small bowl.
2. In another large bowl, beat together sugar and butter until creamy, about 3-4 minutes.
3. Add eggs (preferably one and at a time) and extract, beating after each addition.
4. Combine flour mixture with butter/sugar mixture, either by hand or with the mixer speed on low.
5. By hand, add in white chocolate, apricots, and cashews – mix to combine.  The dough will be lumpy and a little bit sticky.
6. Prepare a baking sheet – either line with parchment paper or with a think layer of butter/oil spray.
7. Using floured hands, split dough in half – shape each half into a long loaf, approximately 2×13″.  Place each loaf size by side on the baking sheet, with at least 1 inch between them.
8. Bake for 30-35 minutes, until loaves are gold brown and tops are just beginning to crack.
9. Remove from oven and let cool for ten minutes, preferably on a cooling rack or a cutting board.
10. Lower oven temperature to 160, transfer loafs to a cutting board, and slice each loaf into 1/2″ slices (a serrated knife works well for this).
11. Bake biscotti slices on an ungreased/unprepared tray for 15-20 minutes, flipping halfway through, until golden brown and firm (the biscotti will continue hardening out of the oven).