Almond Apricot Biscotti

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1 cup sugar
• 4 Tbsp butter, room temperature
• 2 large eggs
• 1/2 tsp vanilla extract
• 1 tsp almond extract
• 1/4 tsp nutmeg
• 1/3 cup sliced almonds
• 1/3 cup dried apricots

Directions

1. Heat the oven to 350ºF. In a medium bowl, whisk the flour, baking powder, and salt so they are evenly combined.
2. In a large bowl, beat the sugar, butter, eggs, vanilla extract, almond extract, and nutmeg until the mixture looks pale and creamy. Add the flour mixture to the wet mixture, then stir until you have a soft dough.
3. Cut the apricots into small pieces. Stir the chopped apricots and sliced almonds into the dough until evenly distributed, setting aside a few almond slices to decorate the tops.
4. Line a baking sheet with parchment paper. Split the dough into 2 equal portions, then form each one into a flattened log about 3 inches wide and 12 inches long. Set the logs on the baking sheet with a few inches of space between them, then press the reserved almond pieces over the top. Bake for 35 minutes at 350ºF, until the edges are lightly golden and the tops show a few cracks.
5. Take the biscotti out of the oven, leaving the oven on. Cool them for about 5 minutes, then gently move the logs to a cutting board. With a serrated knife, slice them on the diagonal into 3/4-inch pieces. Arrange the slices back on the baking sheet with the cut sides facing up.
6. Return the sliced biscotti to the oven for about 5 minutes, then turn each piece over and bake for 5 minutes more on the other side. Cool the biscotti completely before serving or storing in an air-tight container.