Heat oven to 320 (160C) and line a cookie tray with parchment paper.

Sift the flour and baking powder in a bowl then stir in the sugar. Add the almonds and apricots.

Lightly beat the eggs and add to the mixture along with the orange juice and zest. Mix until combined.

On a well floured surface such as a clean kitchen bench or table roll the mixture out onto a log about 3 ½ inches wide and long enough to fit on you cookie tray, but leaving about 2 inches at each end to allow the log to expand in the oven. As biscotti mix is quite wet you can be really liberal with the flour here, putting down a good ½ a cup or so. Keep your hands well floured to roll and shape the log.

Bake for 15-18 minutes until a slight golden crust has formed. Remove from the oven and allow to cool on the tray completely.

Reduce the oven temperature to 300 (150C). Once cooled transfer the log to a cutting board and with a sharp kitchen knife or serrated bread knife, diagonally cut the log into biscuits about ½ an inch in thickness.

Place the biscuits back on the baking tray and return to the oven and continue to bake for around 10 minutes on each side until lightly golden. Remove from oven and stand on tray for 5 minutes before turning out onto a wire rack to cool completely.