Apricot Almond Biscotti

Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.

3. In a separate bowl, beat the eggs, vanilla extract, almond extract, and orange zest together until smooth.

4. Gradually add the wet ingredients to the dry ingredients, mixing until a dough forms.

5. Fold in the chopped apricots and almonds until evenly distributed throughout the dough.

6. Divide the dough in half and shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet, spacing them a few inches apart.

7. Bake the logs in the preheated oven for 25-30 minutes or until lightly golden brown and set.

8. Remove the logs from the oven and let them cool for about 10 minutes. Reduce the oven temperature to 325°F (160°C).

9. Using a sharp knife, carefully slice the logs into 1/2-inch-thick biscotti. Place the biscotti cut side down on the baking sheet.

10. Bake the biscotti for an additional 10-15 minutes, flipping them halfway through, until they are crisp and golden brown.

11. Remove the biscotti from the oven and let them cool completely on a wire rack.