| • | Preheat oven to 350 degree F. Grease a cookie sheet with a little butter.
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| • | Whisk together butter and sugar in a normal bowl until light and fluffy. Beat in egg and vanilla.
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| • | Sift together the flour, cinnamon, and baking powder in a aside bowl.
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| • | Mix dry aside ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried aside apricots, dried aside cranberries and almonds.
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| • | Shape dough into 2 equivalent logs about 12 inches longish by 2 inches diameter.
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| • | Place logs on baking sheet, and flatten aside to about 1 inch thickness. Brush the log with egg wash.
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| • | Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes.
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| • | Remove from oven, allow to cool, and then slicing up the loaves diagonally into 1/2 inch thick slices.
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| • | Return the pieces to the baking sheet and again bake them to 325 degree F until they start turning light brown.
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| • | Cool completely, and store Espresso Biscotti in an airtight container at room temperature.
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