Chewy sweet and buttery these Apricot Biscotti with Almonds turned out really well. Confucious called Apricots "moons of the faithful" because he ascribed his knowledge to the apricot tree.
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* 1 1/2 C Dried Apricots (soaked for .5/hr to soften)
* 2C Almonds
* 3 Large Pitted Dates
* 2T Raw Almond Butter
* 1t Cinnamon
* 1T Vanilla
* 1/4C Soak Water (reserved from Apricots and Dates)
Soak almonds in water overnight. Drain and rinse. Soak the Apricots and Dates in water for around .5 hour to soften. Drain set aside soak water. In a food processor, chop almonds until fine. Add dates, apricots, almond butter, cinnamon, and vanilla blend drizzle in water until a dough like paste is formed (will be a little chunky). To form roll all dough into a large loaf shape cut into biscotti. . Dehydrate at 110 for 20hrs flip off non stick sheets and return to dehydrator for 4-8 hrs.
Stores well in plastic bags in the freezer.