Preheat oven to 180 degrees C. Grease a baking tray or line it with baking paper.
Cream together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
Sift together the flour, cinnamon and baking powder in a separate bowl. Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
Shape dough into two equal logs approximately 30cm long by 5cm diameter. Place logs on baking tray and flatten out to about 3cm thickness. Brush the log with egg wash.
Bake in the preheated oven until edges are golden and the centre is firm, about 35 to 40 minutes. Remove from oven to cool on the pans. When loaves are cool enough to handle, use a serrated knife to slice the loaves diagonally into 1cm thick slices. Return the slices to the baking tray.
Reduce oven temperature to 170 degrees C. Bake until they start turning light brown, 15 to 20 minutes. Cool completely and store in an airtight container at room temperature.
This recipe is wonderful with a cup of coffee. It’s not sweet and the combination of fruit and chocolate work well. I added in some left-over dried cherries in addition to the cranberries and apricots which added additional fruitiness. I used all-purpose flour which worked out fine. To add a little extra sweetness and prettiness, I laced the biscotti with a confection sugar icing. - 01 Sep 2012