The great thing about biscotti is that you can experiment with the flavours. This time I went for the apricot and almond combination and it is great!
- 1 cup plain flour
- 1/2 tsp baking powder
- 1 egg
- 1/2 cup caster sugar
- 1 tsp vanilla paste or extract
- 100g whole blanched almonds
- 80g roughly chopped dried apricots
Beat and egg with sugar and vanilla until pale, add all remaining ingredients and mix by hand until all combined.
Shape into a loaf, about 25cm long, place on a lined baking tray and bake in a pre-heated oven at 180C for about 25 minutes until golden.
Leave the loaf aside to cool slightly, and when still warm cut diagonally into 1cm wide stripes.
Place back on the baking tray and bake for further 15-20 minutes.
Take out the oven and leave to cool.