>This is my entry for this months Royal Foodie Joust which is so much fun. The secret ingredients were apricots ginger and butter YUM!! I knew what I wanted to make instantly. It is hot here right now and I wanted something I could sit on the deck and enjoy so a apricot ginger spritzer with white chocolate dipped apricot biscotti seemed to fit my craving.
Apricot Ginger Spritzer
8 apricots halved and pitted
1 cup water
1 cup sugar
5 one in long pieces of peeled ginger
Seep all ingredients together in a heavy sauce pan over medium heat until mixture starts to boil.
Turn temperature down to low and mash and stir apricots for 20 minutes.
Drain fruit making sure to mash all the juice out of apricots and discard solids.
Put juice in a glass jar and seal. Let rest in fridge for at least 2 days.
To serve pour ¼ cup juice in glass and top with cold club soda
White Chocolate Dipped Apricot Biscotti
1 1/4 cups Pamela’s pancake and baking mix
1 cup granulated sugar
2 eggs, lightly beaten
1 cup almond meal
1/2 teaspoon salt
5 tablespoon unsalted butter, cold, cut into pieces
1/2 teaspoon lemon extract
¾ cup baking mix
In food processor, combine apricots and sugar and pulse to chop.
Add flour, apricots, eggs, lemon extract, salt, almond meal and butter to stand mixer fitted with paddle attachment and beat to mix.
Slowly add remaining flour mixture.
Divide dough in half. On lightly greased baking sheet, shape dough into two 12-inch logs.With hands, flatten each log to a width of 2 inches. Bake 25-30 minutes or until golden brown.
Remove logs and allow to cool completely before trying to move.
With serrated knife, carefully cut logs on the diagonal into 1 inch slices.Place on baking sheet cut side up; return to oven and bake 7 minutes, or until very lightly browned.Transfer to rack and cool completely.
Dip each cookie half way into some melted white chocolate and allow to set.