Beautiful golden loaves studded with dried apricots, chopped pecans, and chopped bits of white chocolate.
Recipe here. We added 2 oz chopped white chocolate and decreased the pecans to 1 cup chopped.
Apricot-Pecan-White Chocolate Biscotti
1.5 cups chopped dried apricots
1 c chopped pecans
2 oz chopped white chocolate
2 & 3/4 c flour
1 stick butter (1/4 lb), softened
1 c brown sugar
1 tsp vanilla
3 tsp baking powder
Preheat oven to 350. Mix apricots, pecans, white chocolate bits with 2 tbsp flour. Set aside. Cream butter & brown sugar. Add eggs & vanilla. Mix well. On low speed, add remaining flour, baking powder, and salt. Mix just until blended. Stir in apricots, pecans, white chocolate. Divide dough into 3 pieces. Shape each piece into a 12 inch log. Place 3 loaves on a large cookie sheet lined with parchment paper or a silpat. Bake 20-25 minutes (ours baked 32 minutes). Transfer loaves to cooling rack and cool.
When cool, slice loaves into 1/2 inch slices. Place in a single layer on a cookie sheet and bake the slices for 10-15 minutes (until lightly browned). Transfer slices to cooling rack and cool.