Apricot & Orange Biscotti

Ingredients

6 tablespoons butter, melted

2/3 cup sugar

½ teaspoon salt

2 teaspoons orange extract

1 teaspoon vanilla extract

1.5 teaspoons baking powder

2 large eggs

2 cups flour

1 cup dried apricots, finely chopped

3 oz. dark chocolate chips

Preheat oven to 350. Line a baking sheet with parchment paper.

In a mixing bowl, beat together the butter, sugar, salt, both extracts and baking powder until well combined.
Add the eggs and beat until well mixed.
Add the flour and beat until just combined. The dough will be sticky.
Fold in the chopped apricots.

Dust hands with flour and transfer dough to lined baking sheet and form into a log.

Form log into a rectangle shape that is about 14" long and 5" wide.

Bake 25 minutes.
Remove from oven and place baking sheet on a wire cooling rack.
Cool for 5 minutes.

Reduce oven to 325.

Using the parchment paper, transfer log onto a large cutting board and slice into ¾" slices.

Place slices cut side down onto a lined baking sheet and bake for 12 minutes.

Remove from oven, turn the cookies over and bake for another 12 minutes.

Remove from oven and allow cookies to cool for 5 minutes on baking sheet, then transfer to a wire rack to finish cooling.

In a double boiler melt the chocolate chips. Drizzle over cooled biscotti. Enjoy!!