- Moisten the biscotti: Preheat the grill to high. Lay a piece of baking parchment on a baking tray or in the grill pan. Lay the biscotti on the paper, side by side and flat side down. Mix the sherry and lemon juice and use a teaspoon to spoon it evenly over the biscotti, allowing time for it to soak into the hard biscuits.
- Coat the biscotti: Mix the ricotta with the lemon zest and two-thirds of the marzipan. Spread this all over the biscotti, covering them completely, with most of the mixture on top and a thin covering over the sides.
- Add the apricots: Arrange the apricot halves on top of the ricotta mixture, hollow sides up, and sprinkle with the remaining marzipan. Put under the grill for 25-30 seconds, which is all it takes for the marzipan to brown. Cut into slices to serve.
*For sherry, use orange juice. *For apricots, use drained canned sliced peaches, halved pineapple slices or mandarin oranges.
Once browned at step 3, the torte can be cooled and kept in the fridge until ready to serve. It keeps well for several hours or overnight, and it improves as the biscotti soften and the flavours mingle.