INGREDIENTS

INSTRUCTIONS

Preheat oven to 350!F.  Meanwhile, into a large bowl, sift together
the flour, sugar, baking powder and salt.  In another bowl, beat
together 5 of the eggs, 2 egg yolks and vanilla.  Mix the beaten eggs
with the flour mixture and add the hazelnuts and apricots.  On a
lightly floured board, knead the dough for 5-7 minutes, or until
evenly blended.  If the dough is too crumbly to hold together, add a
little water.  Divide the dough into 4 parts and roll each of these
into a cylinder 2 inches in diameter.  Place 2 cylinders 3 inches
apart on each of 2 well-greased baking sheets and flatten slightly.
Beat the remaining egg with the water and brush each cylinder with  the
mixture. Bake in the preheated oven for 35 minutes, or until set.
Remove from the oven and reduce the heat to 325!F.  Diagonally slice
the biscotti 3/4 inch thick.  Spread the sliced out on the baking
sheets and return to the oven for 10 minutes, or until just beginning
to color. Let cool and store in an airtight jar.  Recipe By     :
Washington The Beautiful Cookbook  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”