Soft Apricot Biscotti | ANN OGDEN GAFFNEY

Ingredients

• 1 large egg
• 120 g caster sugar
• ½ tsp vanilla paste
• 250 g all purpose flour
• 100 g fine wholewheat flour
• 8 g Baking Powder
• ½ tsp fine sea salt
• 120 g Melted butter
• 4 ripe apricots, stoned and in a small dice
• 1 tbsp milk, or as needed
• 2 tbsp icing sugar, or as needed