Apricot-Chocolate-Almond Biscotti

• 1 3/4 cups flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, melted and cooled
• 1/2 teaspoon vanilla
• 2 eggs
• 3/4 cup diced dried apricots, preferably Blenheim
• 2/3 cup slivered almonds
• 4 ounces chopped bittersweet chocolate

1. Preheat oven to 350u0b0 and line a large baking sheet with parchment paper. In a food processor, pulse flour, sugar, baking powder, and salt 5 to 6 times to blend. In a small bowl, whisk together melted butter, vanilla, and eggs; add to flour mixture and pulse 10 to 12 times to form a dough.
2. Turn dough out into a large mixing bowl. Add apricots, almonds, and chocolate, and stir to mix thoroughly.
3. Put dough on baking sheet and form into two 12-in.-long loaves. Flatten tops slightly and bake until loaves are golden but give slightly when pressed, 25 to 30 minutes.
4. Remove loaves from oven and reduce temperature to 325u0b0. Let loaves cool 5 minutes, then cut on the diagonal into 1/2- to 3/4-in.-thick slices. Arrange slices flat on baking sheet and bake until lightly browned, 10 to 15 minutes. Cool completely on racks.
5. Note: Nutritional analysis is per biscotti.

flour, sugar, baking powder, salt, unsalted butter, vanilla, eggs, blenheim, almonds, bittersweet chocolate

Taken from www.myrecipes.com/recipe/apricot-chocolate-almond-biscotti (may not work)