Apricot Biscotti - cooking recipe

Ingredients

1 1/2 cups dried apricots
2 cups flour
1 cup sugar
1 teaspoon baking soda
1/4 teaspoon salt
4 eggs
1 tablespoon orange zest
1 teaspoon vanilla
1 teaspoon water

Preparation

Chop the apricots.
Sift flour, sugar, baking soda, and salt into a medium bowl.
In a large bowl, beat 3 eggs, orange zest, and vanilla with an electric mixer until just combined. Stir in the flour mixture and beat until a stiff dough is formed.
Fold in apricots.
In a small bowl, beat the remaining egg with the water. Form the dough into 2 logs, about 12 inches long each. Place on a greased cookie sheet and flatten slightly. Brush with egg wash.
Bake at 350 degress for 40-50 minutes, until golden. Allow the logs to cool on the baking sheet for about 10 minutes.
With a serrated knife, cut the baked logs diagonally into 1/2 inch thick slices. Place the slices (cut side down) on the baking sheet.
Bake at 350 degrees for 10 or 15 minutes more, until golden Cool on a wire rack. After cool, keep fresh in an airtight container.