Rosemary Apricot Biscotti

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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.

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Steps

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Preheat oven to 350.

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Mix flour , baking soda and salt in a bowl and set aside.

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Using an electric mixer and a large mixing bowl , beat butter and sugar together until light and fluffy , about 4 minutes.

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Add the eggs , one at a time , incorporating each egg fully before adding the next.

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Add the vanilla , and gently stir in the flour mixture until just combined.

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Stir in the dried fruit and rosemary.

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Cut dough in half and shape into 2 logs.

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Bake until just starting to brown at the edges , about 35 minutes.

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Let cool for a few minutes on baking sheets.

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While logs are still warm , cut each into 1 / 2 inch wide slices on the diagonal , place the slices back on the baking sheet.

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Bake for additional 7 - 8 minutes , until the biscotti are crisp.

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Let cool for few minutes on baking sheets.

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Store in airtight container for up to 2 weeks.

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Ingredients

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flour, baking powder, salt, fresh rosemary, unsalted butter, sugar, eggs, vanilla extract, dried currants