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Biscotti with Dried Apricots and Cranberries

Lynda says: "Biscotti are not like other biscuits. They are baked twice so that they dry out and are generally dipped into dessert wine, such as the Italian vin santo, or coffee. I love their hard crunch. The recipe below is my all-time favourite and makes a big batch so you may want to reduce the quantities. Store the biscotti in airtight jars and they’ll keep happily for several months. Change the proportions of fruit and nuts as you like. I’m sure that in the sophisticated shop in Milan, they would find it hard to envisage me savouring my biscotti, my back against a warm Connemara rock, tea in hand, surveying the colours of the sea."

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