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Almond apricot biscotti

1 3/4 cup flour
1 cup ground almonds
1 tsp baking powder
1 lemon
1/2 cup room temperature butter
2/3 cup sugar
2 eggs
1 tsp vanilla
1/2 cup dried apricots, finely chopped
1/4 cup almonds, finely chopped
White chocolate

Preheat oven to 350

Mix flour, ground almonds, baking powder. Grate 1 tsp lemon zest and stir in.

Best butter and sugar till smooth. Beat in eggs one at a time, then add vanilla.

As for mixture and beat until dough comes together. Stir in apricots and almonds. Firm a log 12 inches long, 3 inches wide, 1 inch tall.

Put in oven about 25-30 minutes till lightly golden on top. Allow to cool.

Change oven to 300, gently slice loaf into 1cm slices, bake 20-30 minutes. When cool, melt white chocolate over them.

Will keep 1 week in airtight container, or in freezer a month. Makes 24-26 biscotti.