Recipe Directions

1. Soak almonds in water overnight. Drain and rinse.

2. Soak the apricots and dates in water for around 30 minutes to soften. Drain and set aside soak water.

3. In a food processor, chop almonds until fine. Add dates, apricots, almond butter, cinnamon, and vanilla.

4. Blend drizzle in water until a dough-like paste is formed (will be a little chunky).

5. To form, roll all dough into a large loaf shape cut into biscotti. Dehydrate at 110 Fahrenheit for 20 hours.

6. Flip off non-stick sheets and return to dehydrator for 4-8 hours

7. Stores well in plastic bags in the freezer.

Berry Blue Toes's Thoughts

By Berry Blue Toes

Chewy, sweet, and buttery. These Apricot Biscotti with Almonds turned out really well.

Confucius called apricots "moons of the faithful" because he ascribed his knowledge to the apricot tree.

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