COOKBOOK
APRICOT CHOCOLATE ALMOND BISCOTTI

Make these year round with fresh or dried Blenheim apricots for the best flavor

1 3/4 c. flour
1 c. sugar
1/2 tsp. baking powder
1/4 tsp. salt
6 tbsp. unsalted butter, melted & cooled
1/2 tsp. vanilla
2 eggs
3/4 c. diced dried Blenheim apricots
2/3 c. slivered almonds
4 oz chopped bittersweet chocolate

Preheat oven to 350º and line a large baking sheet with parchment paper. In a food processor, combine flour, sugar, baking powder, and salt; pulse 5 to 6 times to blend. In a small bowl, whisk together melted butter, vanilla, eggs; add to flour mixture and pulse 10 to 12 times to form a dough.

Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.

Put dough on baking sheet and form into two 12 inch long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25-30 minutes.

Remove loaves from oven and reduce temperature to 325º. Let loaves cool 5 minutes then cut on the diagonal into 1/2 - 3/4 inch slives. Arrange slices flat on baking sheet and bake until lightly browned, 10-15 minutes. Cool completely on racks.