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Ingredients

• 22 dried apricot halves, coarsely chopped
• 1/2 cup dried currants
• 1 cup boiling water
• 3 cups all-purpose flour
• 1 cup firmly packed light brown sugar
• 1 Tbs. baking powder
• 1/2 tsp. baking soda
• 1 tsp. salt
• 3 Tbs. unsalted butter, melted, or hazelnut oil
• 2 eggs, beaten
• 1 1/3 cups buttermilk
• 1 cup hazelnuts, chopped

Description

Hazelnuts, Also Know As Filberts, Are Popular In French And Italian Baking. These Round Nuts Encased In A Hard Shell Have A Delightful Crunch And Rich, Buttery Flavor That Shine In Quick Loaf Breads, Especially In Combination With Dried Fruits. Hazelnuts

Williams-Sonoma