Biscotti with Peanuts, White Chocolate and Dried Apricots and Cranberries

Homemade biscotti - an impressive gift for the coffee or cookie lover

Prep time: 15 minutes
Baking time: 45 minutes
Standing time: 15 minutes
Makes 32

Ingredients

225g 8oz plain flour
1 ½ tsp baking powder
½ tsp 2.5ml salt 
125g 4½ oz unsalted butter
200g 7oz granulated sugar
2 eggs
2 tsp 10ml vanilla                                                                            
100g 3½ oz lightly salted peanuts, coarsely chopped
90g 3oz coarsely chopped white chocolate,
85g 3oz each dried cranberries and chopped dried apricots

Method

1. Preheat oven to 350F (180C). Line a baking sheet with parchment paper. In a small bowl, stir flour with baking powder and salt.
2. Using an electric mixer, beat butter with sugar until well combined. Beat in eggs, one at a time, until well mixed. Scrape down sides as needed. Beat in vanilla. Gradually beat in flour mixture. Then stir in peanuts, chocolate and dried fruit.
3. Using floured hands, (batter will be sticky), divide dough in half. Place each half   baking sheet, spacing as far apart as possible. Form into 2 logs measuring about 10X3inches (25X7.5-cm). Bake in centre of oven until golden on top, 28 to 30 minutes. Remove logs from oven, but leave oven on. Let logs stand 15 minutes and then slice into ½-inch (1-cm) slices.
4. Stand biscotti on baking sheet. Return to oven and continue to bake until golden on both sides, 15 to 18 minutes. Cool completely on a rack. Store in an airtight container up to 1 week or freeze.