View source for Apricot Chocolate-Chip Biscotti

Recipe by [[:category:MsJoelBoxer's Recipes|MsJoelBoxer]]  Uploaded by [[:user:Drimble Wedge|Drimble Wedge]][[category:Apricot]][[category:Baking]][[Category:Chocolate]][[Category:Italian]]

* 2 3/4 cups all purpose flour
* 1/2 cup brown sugar
* 1/2 cup sugar
* 1/2 cup chopped apricots
* 1/2 cup semi-sweet chocolate chips
* 3 eggs at room temperature
* 1 tsp. aluminum-free baking powder
* 1 tsp. vanilla extract
* 1/2 tsp. salt
* 1/4 tsp. almond extract
* Egg wash (one yolk mixed with 1 tbsp. water)

- Preheat the oven to 325 degrees F.

- Beat the eggs with the sugar or honey until thick (about 5 min). Add any extracts.

- In a separate bowl, combine the dry ingredients (except the fruit and chocolate chips).

- Stir the dry ingredients into the wet ingredients, and then stir in the chips/fruit.

- Let the dough rest 5 minutes and then turn out onto a floured work surface and divide in half. With floured hands, shape the dough into 11-12 inch long logs and place on a parchment-lined baking sheet. Flatten the logs slightly so that they are about 3-4 inches wide. Brush lightly with the egg wash and bake for 40 minutes, rotating the pans once to ensure even baking.

- Remove loaves from the oven and let them rest for about 5-10 minutes on a wire rack.

- Lower the oven temperature to 275 degrees F.

- Using a serrated knife, cut the logs on a slight diagonal into 1/2 inch thick slices.

- Return the slices, standing upright to the baking sheet and bake for an additional 20-25 minutes.

- Cool completely on a wire rack. Serve with coffee or red wine for maximum delight.