| 1 | Recipe by: washington the beautiful cookbook preheat oven to 350°F. |
| 2 | Meanwhile, into a large bowl, sift together the flour, sugar, baking powder and salt. |
| 3 | In another bowl, beat together 5 of the eggs, 2 egg yolks and vanilla. |
| 4 | Mix the beaten eggs with the flour mixture and add the hazelnuts and apricots. |
| 5 | On a lightly floured board, knead the dough for 5-7 minutes, or until evenly blended. |
| 6 | If the dough is too crumbly to hold together, add a little water. |
| 7 | Divide the dough into 4 parts and roll each of these into a cylinder 2 inches in diameter. |
| 8 | Place 2 cylinders 3 inches apart on each of 2 well-greased baking sheets and flatten slightly. |
| 9 | Beat the remaining egg with the water and brush each cylinder with the mixture. |
| 10 | Bake in the preheated oven for 35 minutes, or until set. |
| 11 | Remove from the oven and reduce the heat to 325°F. |
| 12 | Diagonally slice the biscotti ?inch thick. |
| 13 | Spread the sliced out on the baking sheets and return to the oven for 10 minutes, or until just beginning to color. |
| 14 | Let cool and store in an airtight jar. |
