Apricot Biscotti

Another great find on american - i like chewy biscotti so i only cook it once.

Preheat oven to 350f.

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.

hazelnuts, unsalted butter, sugar, lemon, rind of, eggs, vanilla extract, all-purpose flour, baking powder, salt, dried apricot