PREPARE: Heat the oven to 200°C / 400° F / Gas 6 and line an oven tray or cookie sheet with baking parchment paper. Spread the almonds evenly over the tray, then roast for 7 minutes, before removing from the oven and setting aside to cool. Reduce oven heat to 180°C / 350°F / Gas 4.

MAKE THE DOUGH: In a mixing bowl, whisk together flour, sugar, baking powder and orange zest. Stir in the eggs, butter and vanilla or almond extract, until the mixture is soft and crumbly.

ADD ALMONDS AND APRICOTS: Roughly chop the roasted almonds and add to the mixture along with the apricots. Use your hands to knead the mixture to a soft dough.

SHAPE DOUGH: Divide the dough in half, then using slightly wet hands, shape into two even logs (30cm x 5cm) on the baking paper lined tray.

BAKE: Bake in the preheated oven for 20 minutes until lightly golden, then remove from the oven and allow to cool for 5-10 minutes. Using a sharp or serrated knife, cut each log into 1.5cm slices, then return to the tray laying the biscotti flat - depending on the size of your oven, you may need two trays. Bake for an additional 10-12 minutes until golden brown and dry, then remove from the oven.

COOL AND DIP: Transfer to a rack and allow to cool completely. If you like, chop the chocolate and melt 75g in a heatproof bowl set over a pot of simmering water. Remove from the heat and stir through the remaining chocolate until melted. Dip one end of the biscotti in melted chocolate then place on a tray lined with baking paper to set.