Apricot Biscotti

Total Time: 1 hr 20 mins Preparation Time: 30 mins Cook Time: 50 mins

Ingredients

• 1 cup hazelnuts
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 1 lemon, rind of, finely grated
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 2/3 cup dried apricot, chopped

Recipe

• 1 preheat oven to 350°f.
• 2 spread hazelnuts on a baking sheet and toast in oven 8 to 10 minutes, until fragrant. let cool slightly. place nuts in a dishtowel and rub together to remove some of the skin. coarsely chop and set aside.
• 3 place butter in the bowl of a stand mixer. beat on medium speed until soft and creamy. gradually add sugar and beat until light and fluffy, about 2 minutes. add lemon rind and eggs, one at a time, beating well after each addition. add vanilla and beat well.
• 4 combine flour, baking powder and salt in a bowl. stir to blend. gradually add flour mixture to butter mixture, beating on low until a smooth dough forms. stir in hazelnuts and apricots.
• 5 divide dough in half. with lightly floured hands, form dough into two 10 x 2-inch logs. place on an ungreased baking sheet, at least 2 inches apart. bake 30 minutes, or until golden brown. let cool on the baking sheet 15 minutes. transfer logs to a cutting board. using a sharp knife, cut straight down through the log to make 1-inch-thick slices; discard end pieces. arrange on a baking sheet.
• 6 bake 9 minutes or until lightly browned. turn biscotti over and continue baking until lightly browned on the other side, about 9 minutes. let cool completely on the baking sheets before serving or storing. the biscotti store well for one week and freeze well. makes about 20.