The biscotti turned out delicious, by adding white chocolate really enhanced the depth of the flavor, and also gave the biscotti a softer and creamier texture, which also made these yummy biscotti highly additive. Almond and dried apricots added the rich nuttiness and sweet-sour juicy bites.
chilled, cut into pieces
cut into pieces
apricot, plus 1 tbsp
Line 18 x 12 x 1-inch cookie sheet with cooking spray.
Combine first 6 ingredient in processor. Process until fine meal forms. Add white chocolate and process until finely chopped. Add toasted almonds and chop coarsely, using 6 to 8 on/off turns.
Beat eggs, brandy and extract to blend in large bowl. Add flour mixture and apricots and stir until moist dough forms.
Drop dough by spoonfuls in three 12-inch-long strips on prepared sheet, spacing evenly. Moisten fingertips and shape each dough strip into 2- inch-wide log. Refrigerate until dough is firm, about 30 minutes.
Position rack in center of oven and preheat to 350℉ (180℃). Bake until logs are golden, about 30 minutes. Transfer sheet to rack and cool completely.
Reduce heat to 300 degress F. Cut logs from sides of pan if necessary. Transfer to work surface.
Using heavy sharp knife, cut each log crosswise into ¾ inch-wide slices. Arrange half of cookies cut side down on cookie sheet.
Bake 10 minutes. Gently turn cookies over and bake 10 minutes longer. transfer cookies to racks. Repeat baking with remaining cookies. Cool cookies completely.
Can be prepared 2 weeks ahead; store in airtight container at room temperature.