White Chocolate Almond Biscotti

Preheat your oven to 350 degrees Fahrenheit (or 175 degrees Celsius for metric measurements).

Prepare two baking surfaces by coating them with a thin layer of grease and covering it with flour, ensuring they are ready for use.

Combine granulated sugar, softened butter, and eggs in a large mixing container; utilize an electric mixer to blend the ingredients until they achieve a smooth and creamy consistency. Introduce flour, sliced almonds, dried apricots, freshly squeezed orange juice, melted white chocolate, chopped white chocolate, baking powder, salt, and almond extract into the mixture. Continue blending until all components are well combined; the resulting dough will be sticky and soft to the touch.

Split the dough into two equal parts, taking care not to break the delicate texture. Form each half into a long log shape, approximately 2 inches in width. Place the logs onto the prepared baking surfaces.

Bake these logs in your preheated oven until they turn golden brown, taking care not to overcook them as this can result in an unpleasant color. Allow the logs to bake for 25-30 minutes, keeping a watchful eye on their progress.

Remove the logs from the oven and permit them to cool for 10 minutes on the baking surfaces.

Cut these logs into thin strips, approximately half an inch in width.

Return the cookie strips to their original baking surfaces. Place them back into your preheated oven and bake for an additional 10 minutes, allowing the cookies to achieve a crispy texture.

Once baked, allow these cookies to cool completely before serving.