Hazelnut and Apricot Biscotti
Author/Submitted by: Washington The Beautiful Cookbook
toasted, peeled, and chopped
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.
Preheat oven to 350F. 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.