Fig, Apricot, And Nut Biscotti

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Leite's Culinaria


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1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 cup sugar

2 eggs, lightly beaten

1/4 cup pistachio kernels, left whole

1/4 cup shelled hazelnuts, coarsely chopped

1/4 cup golden raisins

4 dried apricots, cut into small pieces

4 dried figs, cut into small pieces

Freshly grated zest of 1 small unwaxed lemon

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