White Chocolate, Apricot, and Cashew Biscotti

A delicious, nutty and fruity take on the traditional biscotti.  The recipe is a bit time intensive because of the double baking, but the result is totally worth it.  This recipe comes from America's Test Kitchen.

Ingredients

2 c flour
1 t baking powder
1 c sugar
4 T salted butter
2 large eggs
1 t vanilla extract
1/2 c white chocolate chips
1/2 c apricots, chopped (into small slivers, or pieces roughly the size of chocolate chips)
1/2 c cashews, roughly chopped

Instructions

1. Preheat oven to 175 C - then combine flour and baking powder in a small bowl.
2. In another large bowl, beat together sugar and butter until creamy, about 3-4 minutes.  
3. Add eggs (preferably one and at a time) and extract, beating after each addition.
4. Combine flour mixture with butter/sugar mixture, either by hand or with the mixer speed on low.
5. By hand, add in white chocolate, apricots, and cashews - mix to combine.  The dough will be lumpy and a little bit sticky.
6. Prepare a baking sheet - either line with parchment paper or with a think layer of butter/oil spray.
7. Using floured hands, split dough in half - shape each half into a long loaf, approximately 2x13".  Place each loaf size by side on the baking sheet, with at least 1 inch between them.
8. Bake for 30-35 minutes, until loaves are gold brown and tops are just beginning to crack.
9. Remove from oven and let cool for ten minutes, preferably on a cooling rack or a cutting board.
10. Lower oven temperature to 160, transfer loafs to a cutting board, and slice each loaf into 1/2" slices (a serrated knife works well for this).
11. Bake biscotti slices on an ungreased/unprepared tray for 15-20 minutes, flipping halfway through, until golden brown and firm (the biscotti will continue hardening out of the oven).