Ingredients

• 1 cup - whole, raw almonds
• 3 - eggs
• 2 cups - flour (maida)
• 1.5 tsp - baking powder
• a pinch - salt
• 1/2 cup - butter, melted
• 1/2 cup - sugar
• 1 tsp - almond extract
• 1 cup - dried cranberries
• 1 cup - dried apricots, chopped
• 1 tbsp - almond extract
• To Decorate:
• 1 - egg
• 4 tsp - sugar

How to Make Fruit Biscotti

• Place the almonds in a preheated 325 degrees Fahrenheit oven.
• Toast the almonds just until they begin to take on colour.
• Cool, and coarsely chop.
• Mix together the flour, baking powder, and salt. Set aside.
• In a large bowl, with an electric mixer, beat together the butter and powdered sugar.
• Add the almonds, the eggs and extract.
• Add the dry ingredients and continue mixing until well blended.
• Fold in the fruit and mix well.
• On a lightly floured surface, divide the dough into half, and form two loaves about 11 inches long and 2 inches wide.
• Place it on a lightly greased baking sheet.
• Lightly beat the egg with 1 tbsp of water.
• Then brush the tops of the loaves with the egg mixture.
• Sprinkle the sugar evenly on top of the egg wash.
• Bake for about 35 minutes or until they are slightly golden brown.
• Allow to cool for 5 minutes, then using a serrated knife cut into 1/2 inch slices.
• Place these slices back on the baking sheet.
• Cook for an additional 5-10 minutes or until the cookies are golden in colour and dry.
• Cool, and store in an airtight container.