Position a rack in the center of the oven and heat the oven to 350°F.
Line one baking sheet with parchment paper and set aside.
Remove enough zest from one large orange to make 1 teaspoon set aside.
Squeeze the orange to obtain 2 teaspoons of orange juice. In a microwaveable bowl, combine the chopped apricots with the orange juice and microwave for about 40 seconds. Set aside.
In a medium bowl, whisk together the flour, 1/2 cup of sugar, baking powder and salt. Set aside.
In the bowl of your stand mixer (fitted with the paddle attachment), beat the butter and orange zest with the remaining 1/2 cup of sugar for about 2-3 minutes on medium speed until butter is fluffy.
Add the vanilla and almond extracts, beat to incorporate.
Add the eggs, one at a time beating after each addition.
Reduce mixer speed to low and add the flour, baking powder and salt beating until combined.
Add the apricots and almonds and mix until the ingredients are incorporated into the batter, do not over beat.
Divide the dough into 2 parts.
Turn the dough out onto a lightly floured surface and using your hands shape each dough into a log. Pat the dough so it’s about two inches wide.
Place logs onto lined baking sheet, spacing them 3 inches apart.
Bake for 12 minutes, rotate the tray and bake for another 11 to 12 minutes or until logs are light golden brown and beginning to crack on top.
Remove from oven and let cool on sheet for 10 minutes.
Lower the oven temperature to 325°F.
Place one biscotti log at a time onto a cutting board and using a sharp serrated knife, slice the logs on a diagonal into ½ to ¾-inch-thick slices.
Return the sliced biscotti, cut side down on the baking sheet and bake for 7 to 8 minutes or until pale golden, flip the biscotti and bake for approximately 7 minutes more.
Transfer the biscotti onto a rack and let cool completely before serving or storing in an airtight container.
For the White Chocolate Drizzle:
Combine the chopped white chocolate and cream in a small microwaveable dish. Microwave at 50% intensity in short bursts of time (about 20 seconds), stirring between each time until the chocolate has melted completely.
Let cool a couple of minutes and using a fork drizzle the white chocolate on top of the cooled Biscotti.
Store in an airtight container.
Store biscotti in an airtight container at room temperature for up to 1 week. It can also be frozen for up to three months. To freeze biscotti, store them in an airtight container with wax or parchment paper in between layers of biscotti. Thaw biscotti overnight in the refrigerator.