Apricot Biscotti

Step 1

Beat butter in a mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add sugar and baking powder, beat until combined. Beat in eggs, lemon peel, and almond extract until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and fruit. Divide dough into thirds. Shape each portion into 12 inch roll. Place rolls about 3 inches apart on a lightly greased cookie sheet. Flatten slightly to 1½ inches in width. Combine the egg yolk and milk. Brush on rolls. Bake in a 375F oven for 15-20 minutes or until lightly browned. Cool on cookie sheet about an hour or until completely cool. Transfer to a cutting board. Cut each loaf diagonally into ½inch slices. Bake in 325F oven for 5 minutes. Turn slices to other side and bake another 5 minutes or until dry and crisp Cool on wire rack