Rosemary Apricot Biscotti

These have such a unique wonderful flavor that surprises everyone who tries them. The combination of the rosemary with the sweetness of the apricot is a great flavor. Great with coffee in the morning or makes a great dessert as well. Even more special if you can pick the rosemary right out of your garden.

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 3 1⁄2 cups  of all purpose flour
• 1  teaspoon baking powder
• 1⁄2 teaspoon salt
• 2 1⁄2 tablespoons  finely chopped fresh rosemary
• 1⁄2 cup unsalted butter, room temperature
• 3⁄4 cup sugar
• 3  eggs
• 1  teaspoon vanilla extract
• 3⁄4 cup dried currants or 3⁄4 cup  dried apricot, chopped

Directions

1. Preheat oven to 350. Mix flour, baking soda and salt in a bowl and set aside. Using an electric mixer and a large mixing bowl, beat butter and sugar together until light and fluffy, about 4 minutes. Add the eggs, one at a time, incorporating each egg fully before adding the next. Add the vanilla, and gently stir in the flour mixture until just combined.Stir in the dried fruit and rosemary.
2. Cut dough in half and shape into 2 logs (about 12 inches long and 1 inch thick).
3. Bake until just starting to brown at the edges, about 35 minutes. (keep an eye as not to over do, ovens vary, i didn't go the full 35 minutes) Let cool for a few minutes on baking sheets. While logs are still warm, cut each into 1/2 inch wide slices on the diagonal, place the slices back on the baking sheet (use 2 if necessary to hold the slices). Bake for additional 7 - 8 minutes, until the biscotti are crisp. Let cool for few minutes on baking sheets. Store in airtight container for up to 2 weeks.