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3 eggs

1 c. sugar (natural or refined)

2 c. flour

1 tsp. baking soda

½ tsp. salt

½ c. almonds

2/3 c. diced apricots or dried cranberries, or both!

1 tsp. vanilla or rum flavoring

½ tsp. cloves

½ tsp. ginger

1 tsp. cinnamon

1 tsp. nutmeg


½ c. powdered sugar

2 pinches cinnamon

1 tbsp. milk


In a mixing bowl, using the mixer of your choice, beat the eggs, sugar and flavors you want to use including lemon or orange peel.

In a separate bowl measure out the flour, baking soda, salt, almonds and apricots. Stir the ingredients till well mixed.

Beating on medium low, add the flour mixture to the egg mixture. The dough should be tacky (sticky to the touch), if your mixture is dry, you can add an egg yolk, a whole egg, or even better, melted butter till the dough does become tacky.

Form two logs of equal proportions and place on a sheet pan covered with parchment paper.  Bake in a 350 ° oven for 25 minutes.

Note.: If you are not glazing your biscotti or dipping them in chocolate, you could brush with a beaten egg white for a lovely glossy look.

Remove from oven and let them rest 10 minutes before slicing them in app. 1-inch-wide pieces, you can also cut them diagonally for a different look.

Lower the oven to 325°.

Place them back on the parchment covered sheet pan and bake 10 minutes more, after 10 minutes, turn them and cook them for another 10 minutes. Let cool.

At this point, you could dip them in chocolate or glaze them. Your choice.

To glaze, stir all the ingredients till silky and drizzle over biscotti.

Tip: Use a serrated knife if possible to cut the biscotti.