Passover Biscotti

1/4 pound butter or margarine
1 cup granulated sugar
2 eggs
2 cups matzo cake meal
1 1/2 cups ground pistachios
1 1/2 cups whole pistachios
1 cup dried apricots
Grated rind of 1 orange

Using stand mixer with paddle attachment, cream butter or margarine and sugar. Add eggs. Blend in cake meal, nuts, dried apricots, and rind. Refrigerate dough for 1 hour.

Turn out dough onto work surface sprinkled with cake meal. Form dough into 4 logs approximately 10 inches long. Bake at 350 degrees F for about 15 minutes or until light golden brown. Refrigerate for 1 hour.

Slice logs at 1/2-inch intervals and transfer to baking sheet. Bake at 275 degrees F until surface feels dry.

Yield: approximately 36