Set oven to 350 degrees F (180 degrees C)Gather ingredients, equipment, and wash and dry your hands.
In a large mixing bowl blend softened butter with sugar and citrus zest using the back of a wooden spoon, until light creamy.
Add eggs one at a time, blending well in between.
In a medium mixing bowl add dry ingredients: flour, baking powder, sea salt, almonds, cacao nibs, and spices. Omit the spices that don’t appeal to you.
Stir until all ingredients are evenly distributed before stirring in chopped prunes. Stir again until evenly dispersed.
Add dry ingredients to the wet ingredients, one third at a time, stirring well in between.
Your dough should form into a natural ball shape. At this stage, I like to lightly knead the ball with my hands. This softens the butter a little more and helps to mix any areas I’ve missed.
Turn the dough out on to a strip of parchment paper. Pat and press into a log shape, approximately 13” x 3”
Lift paper and biscotti mixture onto a baking tray.
Whisk egg white with 1 tsp water then brush mixture over the top.
This isn’t essential, but it holds the biscotti together better when it's time to slice the loaf.
Bake on the middle rack of your oven at 350 degrees F (180 degrees C) for 30 minutes or until a light golden brown.
Remove biscotti roll and turn the oven down to 300 degrees F.
Allow the roll to cool on a rack for 30 minutes before cutting 1” slices.
Place back on the parchment paper, one side facing down. Bake on the tray 5-7 minutes. Flip sides and bake for another 5-7 minutes, or until golden brown.
Allow slices to cool on a rack before storing in an airtight container.