The Best Biscotti - Apricot and White Chocolate (Interchangeable

1. 1

   Preheat oven to gas mark 4.

2. 2

   Whisk the egg and sugar in a clean bowl until mouse like and leaving ribbons when you pull the whisk out.

3. 3

   This may take a 5 minutes, so hang in their (use an electric whisk so your arm doesn't fall off).

4. 4

   Once the mouse is made, beat in the vanilla

5. 5

   Sieve the flour, baking powder, and salt and fold this gently into the mousse until well combined.

6. 6

   Gently fold in apricots and white chocolate

7. 7

   Mould this squishy dough into a long sausage shape either by flouring a work surface and getting sticky shaping it, or by carefully spooning onto a baking sheet lined with greaseproof paper.

8. 8

   I prefer the latter as I don't like to waste biscuit mix!

9. 9

   Once on the baking sheet on the paper, sprinkle lightly with a little flour and put in the oven for 25 minutes.

10. 10

    Take out after 25 minutes.

11. 11

    Let cool for 5 minutes and cut into diagonal wedges approx 1cm wide.

12. 12

    Put this back into the oven for another 10 minutes.

13. 13

    Take out oven let harden for 5-10 minutes and put in airtight container.

14. 14

    Mess about with recipe so that you can have different flavours.

* Per serving · 4 servings · Values may vary.