APRICOT AND HAZELNUT BISCOTTI

The thing to remember when making biscotti is to make plenty. They keep well, make wonderful gifts and get eaten quickly, so you might want to double or triple this recipe. You may substitute toasted walnuts for the hazelnuts. Makes about 48 cookies

4 cups (1000 mL) all-purpose flour

2½ cups (625 mL) sugar

1 tsp (5 mL) baking powder

½ tsp (2.5 mL) salt

6 eggs

2 egg yolks

1 tbsp (15 mL) pure vanilla extract

1½ cups (375 mL) finely diced dried apricots

1 cup (250 mL) hazelnuts, toasted, peeled and coarsely chopped

2 tbsp (30 mL) water

Preheat oven to 350° F. Line 2 sheet pans with parchment paper.

In a large bowl, whisk the flour, sugar, baking powder and salt until incorporated. In another bowl, beat 5 of the eggs, both yolks and the vanilla. Mix egg mixture into flour mixture until just combined. Stir in apricots and hazelnuts.

On a lightly floured board, knead the dough for 5 to 7 minutes, or until evenly blended. If the dough is too crumbly to hold together, sprinkle with a little water.

Divide dough into 4 equal portions and roll each into a cylinder 2 inches in diameter. Place 2 cylinders 3 inches apart on each prepared pan and flatten slightly. Beat the remaining egg with the 2 tbsp water and brush each cylinder with the mixture.

Bake about 35 minutes, until set. Remove from oven and transfer dough cylinders to cooling racks for 10 minutes. Reduce heat to 325° F. Use a serrated knife to cut the cooled dough cylinders into diagonal slices no more than ¾ inch thick.

Arrange slices on sheet pans and return to oven for about 10 minutes, until they just beginning to colour. Cool completely on racks and store in an airtight container. Will keep up to two weeks.