4 c  Flour
  2 1/2 c  Sugar
      1 ts Baking powder
    1/2 ts Salt
      6    Eggs
      2    Egg yolks
      1 tb Vanilla extract
      1 c  Hazelnuts, toasted, peeled,
           -chopped
  1 1/2 c  Finely diced dried apricots
      2 tb Water
  Recipe by: Washington The Beautiful Cookbook
  Preheat oven to 350!F.  Meanwhile, into a large bowl, sift together the
  flour, sugar, baking powder and salt.  In another bowl, beat together 5 of
  the eggs, 2 egg yolks and vanilla.  Mix the beaten eggs with the flour
  mixture and add the hazelnuts and apricots.
  On a lightly floured board, knead the dough for 5-7 minutes, or until
  evenly blended.  If the dough is too crumbly to hold together, add a
  little
  water.  Divide the dough into 4 parts and roll each of these into a
  cylinder 2 inches in diameter.  Place 2 cylinders 3 inches apart on each
  of
  2 well-greased baking sheets and flatten slightly.  Beat the remaining egg
  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 3/4 inch 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.
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