Line 2 baking sheets with a liner or baking parchment
Preheat the oven to 200°C/ 185°C fan/ gas mark 6/ 400°F
Chop the apricots into manageable pieces. 6 or 8 pieces per apricot, according to the size of the apricots.Easiest with kitchen scissors
Chop the almonds into similar sized pieces, using a very sharp knifeChop them in small batches, - about a quarter at a time - to avoid them scattering around the kitchen.
Break the eggs into a small mixing bowl. Add the vanilla essence and mix with the eggs
Weigh all the dry ingredients into a large mixing bowl (flour, baking powder, salt, sugar)
To make the biscotti:
Stir the dry ingredients until they are thoroughly mixed. Add the apricots and almonds to the dry ingredients and stir to combine. Add the eggs to the mixture and mix thoroughly. Use a spoon and then your hands
Divide the dough in two and roll each into a log shape 25cm long by about 5 cm high
Cook for 25 minutes until light brown. Remove from the oven and leave for 5 minutes to slightly harden.Leave the oven on
Cut into 1 cm slices and put back on the baking sheet
Cook for 10 minutes. Turn the biscotti over and cook for 5 more minutes until golden brownYou may need a few extra minutes, especially if you like your biscotti very crunchy
Turn the biscotti onto a wire cooling rack.
Biscotti will keep for at least a couple of weeks in an airtight container. They don't need to be refrigerated.