| • | Preheat oven to 350 degrees F. Grease a cookie sheet with a little butter.
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| • | Whisk together butter and sugar in a bowl until light and fluffy. Beat in eggs and vanilla.
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| • | Sift together the flour, cinnamon, and baking powder in a separate bowl.
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| • | Mix dry ingredients into the egg mixture. Stir in the espresso powder, orange zest, chocolate chips, dried apricots, dried cranberries and almonds.
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| • | Shape dough into two equal logs approximately 12 inches long by 2 inches diameter.
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| • | Place logs on baking sheet, and flatten out to about 1 inch thickness. Brush the log with egg wash.
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| • | Bake in the preheated oven until edges are golden and the center is firm, about 35 to 40 minutes.
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| • | Remove from oven, allow to cool, and then slice the loaves diagonally into 1/2 inch thick slices.
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| • | Return the slices to the baking sheet and again bake them to 325 degrees F until they start turning light brown.
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| • | Cool completely, and store Espresso Biscotti in an airtight container at room temperature. |
