Recipe: Hazelnut and Apricot Biscotti

Hazelnut and Apricot Biscotti
From: Kitchenlink
rec.food.cooking/Sherri Vaughn

Here is my favorite biscotti recipe (and I'm Italian!). I got it out of the Washington The Beautiful Cookbook. Hope you like it.

4 cups flour
2 1/2 cups sugar
1 tsp. baking powder
1/2 tsp. salt
6 eggs
2 egg yolks
1 Tbsp. vanilla extract
1 cup hazelnuts, toasted, peeled and coarsely chopped
1 1/2 cups finely diced dried apricots
2 Tbsp. water

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 325F. 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.