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1
Preheat oven to 350F.
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2
Whisk together flour, sugar, baking powder, and salt in a bowl.
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3
Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal.
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4
Add whole egg, milk, and extracts, stirring with a fork until a soft dough forms, then knead in almonds.
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5
Divide dough between 2 sheets of wax paper, then form into 2 equal mounds and flatten each mound into a 5-inch disk.
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6
Put half of apricots in center of 1 disk and fold dough over apricots to enclose them (use wax paper as an aid if necessary), then transfer to a parchment-lined baking sheet.
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7
Form into a 14- by 2 1/2-inch log lengthwise on 1 side of baking sheet, spreading dough with wet hands.
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8
Make another log with remaining dough and apricots, arranging it about 4 inches from first log.
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9
Brush logs with egg wash and bake in middle of oven until pale golden and firm, about 20 minutes.
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10
Cool on baking sheet on a rack 20 minutes.
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11
Reduce oven temperature to 300F while logs cool.
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12
Carefully transfer baked logs to a cutting board using 2 wide metal spatulas, then cut logs diagonally into 1/2-inch-wide slices with a large heavy knife.
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13
Line baking sheet with a clean sheet of parchment.
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14
Stand slices, curved sides up, 1/2 inch apart on baking sheet and bake in upper third of oven until biscotti are dry, about 30 minutes (they will become hard as they cool).
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15
Transfer biscotti to rack to cool.
