Apricot-Almond Biscotti

This biscotti is crisp without being hard on the teeth; if you prefer it soft, bake the log of dough only once, then slice and serve it without the second baking. (It is, after all, baked through at that point.) Use this as a basic canvas for any type of biscotti you want to make—grate orange or lemon zest into the bean mixture to flavour the dough, or add cinnamon or other spices to the dry ingredients. Beyond that, add nuts, seeds, chopped chocolate, dried fruit—use your imagination.