Recipe - Hazelnut And Apricot Biscotti

4 cup Flour
2 One half cup Sugar
1 teaspoon Baking powder
One half teaspoon Salt
6 Eggs
2 Egg yolks
1 tablespoon Vanilla extract
1 cup Hazelnuts, toasted, peeled,
Chopped
1 One half cup Finely minced dried apricots
2 tablespoon 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 57 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 wellgreased 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 Three fourths inch thick. Spread the cut or sliced up 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.

Recipe By : Washington The Beautiful Cookbook

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip