Requires: Food processor (alternatively, use electric beaters) and 2 shallow baking trays
Preheat the oven to 180°C conventional oven (350° Fahrenheit/Gas 4). Adjust the metal racks to the middle groove of the oven. Line 2 shallow baking trays with baking paper.
To make the Biscottini (small biscuit) dough, use a food processor (alternatively use an electric mixer), to beat the butter, castor sugar, eggs, vanilla bean, lemon zest and a pinch of salt until combined. Transfer the butter and sugar mixture to a large bowl. Stir the flour and into the mixture, tablespoon by tablespoon until just combined. As the dough forms, you will need to use your hands. Transfer dough to a clean work bench and knead until smooth.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties, and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens.
Cover the Biscottini dough with cling film (plastic wrap) and refrigerate for minimum 30 minutes.
Remove the dough from the fridge. Roll 1 tablespoonful of the dough into a ball, then place it on the prepared baking tray. Repeat using the remaining Biscottini dough, ensuring that the balls of dough are well spaced out to allow room for spreading. Use your index finger or the end of a wooden spoon to make a small indentation in the centre of each ball.
Bake, placing one tray on the middle groove and one on the bottom, swapping trays halfway through cooking, for 10-12 minutes or until just golden.
Allow the Biscottini to cool slightly, then add a teaspoon of apricot jam in the hollow of each biscuit. Transfer to a wire rack to cool completely – buon appetito!
Tip: Store your Biscottini with apricot jam in an airtight container for up to 5 days. You can also personalize this recipe with your favourite jam flavour such as strawberry, raspberry, cherry or blueberry just to name a few…the choice is yours!