Chocolate and Apricot Biscotti

A week ago I had mentioned making biscotti at home for the family. So I decided that I would share the recipe here. A couple years ago my husband was given his grandmothers cookie jar. He has very vivid memories of his grandmother making her biscotti and filling the jar. Well, I had never made biscotti before and was surprised to find that he is not very fond of the original biscotti cookies so I went pouring over the internet looking for a recipe that would satisfy all members of the family. I found this recipe and decided to give it a try. It has chocolate for the kids, fruit for me, and no anise for dad. It was a pretty good cookie and goes great with tea or coffee. Not to mention it looks great in my husband's grandmothers cookie jar. 

Here's the recipe:

Ingredients

            3/4 cup butter, softened

             1-1/2 cups plus 1-1/2 teaspoons sugar, divided

             4 eggs

             3 teaspoons vanilla extract

             4 cups all-purpose flour

             3 teaspoons baking powder

             1/2 teaspoon salt

             1 cup finely chopped dried apricots

1 cup swirled semisweet and white chocolate chips

Directions

1.              In a large bowl, cream butter and 1-1/2 cups sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

2.              Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in apricots and chocolate chips.

3.              Divide dough in half. On ungreased baking sheets, shape each portion into a 12-in. x 2-1/2-in. rectangle. Sprinkle with remaining sugar. Bake at 325° for 30 minutes or until firm. Cool for 5 minutes.

4.              Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices. Place cut side down on ungreased baking sheets. Bake for 6-8 minutes or until golden brown.

Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.

Shared on The Prairie Homestead Barn Hop