Skip the store-bought stuff and make your own delicious biscotti with thid easy recipe. Courtesy of Alison Kent.
ingredients
directions
Place hazelnuts on a rimmed baking sheet; toast in preheated 350°F (180°C) oven until aromatic and skins are blistered, 6 to 8 minutes. Wrap nuts in a kitchen towel; rub in towel to remove as much of the loose skins as possible. Coarsely chop.
In large bowl and using electric beaters, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in vanilla.
In separate bowl, whisk flour, baking powder and salt; add to butter mixture in two additions, stirring just until combined. Stir in apricots and hazelnuts.
Divide dough in half. On lightly floured surface, roll each into 12-inch (30 cm) long log. Place on parchment paper-lined baking sheet; press to flatten logs slightly.
Bake in preheated 325°F (160°C) oven until light golden and firm, about 30 minutes. Let cool on pan on rack.
Transfer logs to cutting board. Using serrated knife, trim off ends and cut logs into ¾-inch (2 cm) thick slices. Stand slices upright on baking sheet. Bake in preheated 325°F (160°C) oven until golden and fairly dry, 20 to 25 minutes. Transfer to rack; let cool completely.
In bowl over saucepan of hot (not boiling) water, melt chocolate (or melt in microwaveable bowl in microwave). Dip one end of each cookie into chocolate. Place on waxed or parchment paper-lined baking sheet; let stand until set, about 1 hour (store in airtight container for up to 2 weeks).