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Apricot-Almond Biscotti 2

• 1/2 cup butter
• 2/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon ground cardamom OR cinnamon
• 2 eggs
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 3/4 cups of chopped almonds
• 3/4 cups finely snipped dried apricots
• 1 egg yolk (optional)
• 1 teaspoon water (optional)

Instructions:
In large mixing bowl, beat the butter with an electric mixer on medium speed for 30 seconds or until softened. Add the sugar, Baking Powder, and cardamom (and or cinnamon):Beat until combined. Beat in the eggs and vanilla. By hand, stir in any remaining flour with the almonds and apricots. Divide the dough in half, If necessary , cover and chill for 1-2 hours or until easy to handle. Shape each portion into a 9" long log; place about 4" apart on a lightly greased cookie sheet-flatten the logs slightly until about 2" wide. If desired, for a shiny surface, stir together the egg yolk and water and brush onto the logs, this gives the gift a more professional touch.

Bake in a 375 degree oven for 25-30 minutes or until a toothpick inserted near the centers comes out clean. Cool on the cookie sheet for about 1 hour. With a serrated knife, cut each log diagonally into 1/2" thick slices. Lay the slices, cut side down, on an ungreased cookie sheet.

Bake in a 375 degree oven for 8 minutes and then turn slices over; bake for an additional 8-10 minutes more until dry and crisp (do NOT under bake). Cool on wire rack.
Makes 32 slices.

Gift Label: Store in an airtight container at room temperature for up to 2 days OR freeze for up to 6 months.