BISCOTTI WITH NUTS AND APTICOTS

Instructions

Soak raisins in water for 15-20 minuted. After straining and drying them with a paper towel, place them in a bowl. Thinly slice the apricots and add them to the raisins. Then add into the kneading bowl, the graund hazel nut and the dates you have deseeded and thinly sliced. Add brown sugar and vanilla and stir them with a spatula. Place the baking soda on a tablespoon and froth it up with lemon juice then add it to the ingredients. Whisk the melted butter and the eggs with a spatula. Add the flour little by little, and knead it until you get a hard dough. Place the dough over the counter you have sprinkled with 1-2 tablespoons of flour and divide it into 2 pieces. Roll them so they both become as thick as your wrist. Place the side by side over the cooking paper you covered the oven tray with. Bake the cookie rolls for 15 minutes in the oven you preheated to 180 degrees for 10 minutes, until their tops turn golden brown. Wait for them to cool off for 20-25 minutes (Attention! Do not turn of the heat of the oven in the meantime). Cut the cooled down rolls of dough diagonally with a sharp knife to get 1 cm thick sliced and lay them side by side on the tray. Bake them agein and this time keep them in the oven for around 30 minutes until they turn brown. You can keep the biscottis in a jar when they cool off.