Ingredients
- 11 eggs
- 4 egg yolks
- 4 parts
- 2 in diameter (inches)
- 2 cylinders
- 2 well-greased baking sheets
- 500 gr sugar
- 500 gr flour
- 400 gr apricots (finely diced dried)
- 95 gr hazelnuts
- 30 ml water
- 14 gr vanilla extract
- 5 gr baking powder
- 1 gr salt
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 2 cm 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. ----
