Apricot Macadamia Biscotti

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• 1/2 cup butter, softened
• 1 cup granulated sugar
• 2 eggs
• 1/4 cup milk
• 2 teaspoons almond extract
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup toasted macadamia nuts
• 2/3 cup dried apricot, sliced
• 12 ounces chocolate, melted (375 g)

Recipe

• 1 line 2 rimless baking sheets with parchment paper or grease; set aside.
• 2 in large bowl, beat in eggs, milk and almond extract. in separate bowl, whisk together flour, baking powder and salt; stir into butter mixture. stir in nuts and apricots.
• 3 on lightly floured surface, form into four 2-inch wide logs. place, 3 inches apart, on prepared pans. bake in top and bottom thirds of 350°f oven, rotating and switching pans halfway through, until light golden and firm, about 22 minutes. let cool on pans for 10 minutes.
• 4 transfer logs to cutting board. using chef’s knife, cut diagonally into ½ inch wide slices. stand slices upright, ½ inch apart, on prepared pans; bake in top and bottom thirds of oven, rotating and switching pans halfway through, until dry, about 30 minutes. transfer to rack; let cool.
• 5 dip half of each cookie into chocolate; return to rack and let set. (make ahead: layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 3 weeks.) makes about 48 cookies.
• 6 canadian living.