APRICOT BISCOTTI

Apricot Biscotti image

Provided by Ceezie

Categories Dessert

Time 1h20m

Yield 20 pieces, 20 serving(s)

Number Of Ingredients 11

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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

Steps:

Preheat oven to 350°F.
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.
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.
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.
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.
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.