Almond Apricot Biscotti

Biscotti is excellent with tea - you might even find yourself dipping it in your cup!

• 2/3 cups butter
• 4 large eggs
• 4 tsp baking powder
• 3 tsp vanilla
• 4 cups all-purpose flour
• 1-1/3 cups granulated sugar
• 3 cups sliced almonds (or your favourite nuts)
• 1 cup finely chopped, dried apricots
• 1 tsp ground nutmeg

1. Whip butter with electric until fluffy.
2. Add sugar, eggs, baking powder, vanilla, and nutmeg.
3. Gradually add half the flour and make sure it is mixed together.
4. Add apricots and almonds.
5. Gradually add the rest of the flour.
6. Form into a ball and divide into 4 equal parts.
7. Roll each ball into a log and flatten slightly, about 2 inches thick.
8. Bake at 375 F in a preheated oven for 20 minutes.
9. Cool on a wire rack for one hour.
10. Carefully cut the log into 1-inch slices.
11. Arrange slices flat on a cookie sheet lined with parchment paper.
12. Bake at 325 F for 8 minutes.
13. Flip slices and repeat the step above.
14. Cool completely before serving.
15. Biscuits must be completely dry to be perfect for dipping!

This recipe describes how to make tearoom-sized biscotti. If you would like bigger biscuits, simply divide the dough into the size of biscuits you would like.

Substitute the almonds with your favourite nuts. Try pecans, walnuts or filberts.