Dessert

White Chocolate-Apricot Biscotti

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prep time

20 min

total time

1 hr 20 min

makes

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kraft

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What You Need

1/2 cup non-hydrogenated 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. 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.