- Sift together flour, baking powder, baking soda and salt. In a small bowl, mix together chopped nuts, cranberries and apricots.
- Cream butter, sugar, zest and vanilla in an electric mixer until fluffy. Add eggs one at a time.
- On low speed, add in flour mixture until combined. Mix in nut and fruit mixture.
- Preheat oven to 350°F. Line two baking sheets with parchment paper. Place half the dough onto one of the lined baking sheets.
- Shape the dough into a thin log, about 2 inches wide and 12 inches long. (Use wet hands if dough is difficult to work with.) Repeat with the remaining dough on the second baking sheet.
- Bake until golden, about 20 minutes. Remove from oven when the loaf springs back when lightly pressed. Cool on a wire rack for 15 minutes. Keep oven on.
- Using a serrated knife, cut each log crosswise into 1/2 inch thick slices. Lay the slices on their sides back onto the parchment lined pans. Reduce the temperature to 300°F.
- Return biscotti to the oven and bake until toasted and crisp, about 15-20 minutes, or until dried out. Turn the biscotti halfway through baking. Biscotti is done when it appears dry.
- Let the biscotti cool for 5 minutes on the baking sheets, then transfer to a wire rack and let cool completely.
To make the maple glaze: Whisk together powdered sugar, maple syrup and lemon juice. Add more powdered sugar to thicken the glaze or add lemon juice to thin the glaze. Drizzle over the cooled biscotti and let set.