Denise's Biscotti

1 and 3 quarters cup all-purpose flour
1 c ground almonds
1 tsp baking powder
1 lemon
1 half cup unsalted butter, at room temp
2 thirds cup granulated sugar
2 eggs
1 tsp vanilla
1 half cup dried apricots, finely chopped
1 quarter cup whole skin-on almonds, finely chopped
white sugar for sprinkling
 
Preheat oven to 350
 
Stir flour with ground almonds and b powder with fork or whisk.  Finely grate 1 tsp zest from lemon...stir into flour mixture
 
Place butter and sugar in large bowl.  Using electric mixer, beat until smooth...Beat in eggs, 1 at a time.  Add vanilla and beat until mixed.  Add flour mixture.  Beat until almost incorporated and dough comes together. Stir in finely chopped apricots and almonds  until evenly distributed.
 
Line a baking sheet with parchment paper.  Place dough on sheet and form into a log about 12 inches long, 3 inches wide and 1 inch tall.  Dough will be sticky , so may need to wet hands(we did) while forming log.  Sprinkle with sugar
 
Bake in centre of oven for 25-30 minutes, until lightly golden on top.  Remove and allow to cool at least 30 minutes.  Meanwhile reduce oven temp to 300.  When log is cool, remove to cutting board.  Using serrated knife, carefully slice 1 half inch thick pieces.  Place slices on a rack set on the baking sheet
 
Bake again for 20-30 minutes, until lightly golden and dry.  Cool completelybefore serving.  Will keep well in airtight container at room temp for up to a week.  or freeze up to 1 month
 
Makes 24-26 biscotti

ENJOY!