Apricot Biscotti

Another great find on American - I like chewy biscotti so I only cook it once.

• Ready In: 1 hr 20 mins
• Serves: 20
• Yields: 20 pieces

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

Directions

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.