Honey-roasted macadamia and apricot biscotti

Method

• Step 1
  Preheat oven to 180°C/160°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg, egg yolk and sugar in a large bowl until pale and thick. Sift over flour, baking powder and cinnamon. Add macadamias and apricot. Stir to combine.
• Step 2
  Turn dough out onto a lightly floured surface. Knead lightly until smooth. Divide dough in half. Shape each half into a 20cm-long log. Place on trays. Flatten slightly.
• Step 3
  Bake for 30 minutes or until golden, swapping position of trays halfway through cooking. Cool on trays for 15 minutes. Reduce oven to 140°C/120°C fan-forced. Using a serrated knife, slice logs diagonally into 5mm-thick slices. Discard ends.
• Step 4
  Place biscotti, in a single layer, on baking trays. Bake for 20 to 25 minutes, turning halfway through cooking, or until dry and crisp. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.