Hazelnut And Apricot Biscotti

Recipe Ingredients

4 cups	250g / 8.8oz	Flour
2 1/2 cups	495g / 17oz	Sugar
1 teaspoon	5ml	Baking powder
1/2 teaspoon	2.5ml	Salt
6		Eggs
2		Egg yolks
1 tablespoon	15ml	Vanilla extract
1 cup	146g / 5.1oz	Hazelnuts - toasted, peeled, chopped
1 1/2 cups	219g / 7.7oz	Finely diced dried apricots
2 tablespoons	30ml	Water

Recipe Instructions

Preheat oven to 350!F. Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt. In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots.

On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. If the dough is too crumbly to hold together, add a little water. Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. Beat the remaining egg with the water and brush each cylinder with the mixture. Bake in the preheated oven for 35 minutes, or until set.

Remove from the oven and reduce the heat to 325!F. Diagonally slice the biscotti 3/4 inch thick. Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color. Let cool and store in an airtight jar.

Source:
Washington The Beautiful Cookbook

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