White and Dark Chocolate Apricot Biscotti

Preheat oven to 375ºF.

In a medium bowl, whisk together flour, baking powder and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on low to medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add vanilla.

Gradually add the flour mixture and beat on low speed until just combined. Stir in apricots and chocolate chips.

On a lightly floured work surface, divide the dough in half. (If you have a scale, I think my halves were around 13 ounces each.) Lightly flour each piece and, using your hands, shape it into a log about 9 inches long, 3/4 inch thick and 3 inches wide.

Transfer to a parchment-lined baking sheet, placing the logs at least 3 inches apart. Bake until puffed and lightly browned on top, about 20 minutes. Allow to cool 10 minutes on the pan, then transfer to a work surface.

Using a long, sharp knife, cut each log crosswise into 3/4 inch thick slices. Make each cut with a single cut of the blade, as a sawing motion will break the biscotti.

Place the cookies, cut side down, back on the baking sheet. Bake 10 minutes. Remove from the oven, turn each cookie over and bake an additional 10 minutes or until biscotti are golden. Transfer to wire racks to cool.

For the dip, melt the butter and chocolate in a bowl over a pot of simmering water. When they both melt together, dip the cooled biscotti halfway. Place back on the wire rack to cool.