Apricot Almond Biscotti

Total Time: 1 hr 35 mins Preparation Time: 45 mins Cook Time: 50 mins

Ingredients

• 3 cups all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup finely chopped dried apricot
• 1/3 cup slivered toasted almond
• 2 eggs
• 2 egg whites
• 3 tablespoons margarine, melted (becel)
• 1 teaspoon almond extract

Recipe

• 1 preheat oven to 350f degrees.
• 2 in a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
• 3 make a well in centre of flour mixture.
• 4 drop in eggs, egg whites, margarine and almond extract, whisk until blended.
• 5 stir in dry ingredients until combined.
• 6 form dough into a ball.
• 7 place on a baking sheet.
• 8 with slightly wet hands, form dough into a 16 inch long log.
• 9 flatten log to 1 inch thickness.
• 10 bake until light brown and cracked on top, about 30 minutes.
• 11 cool log on baking sheet for 10 minutes.
• 12 reduce oven temperature to 325f degrees.
• 13 place warm log on cutting board.
• 14 using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
• 15 arrange on baking sheet.
• 16 bake 20 to 25 minutes or until pale golden brown.
• 17 cool biscotti on baking sheet (biscotti will harden while cooling).
• 18 store biscotti in an airtight container to maintain crispness.
• 19 variation: substitute golden raisins or dried cranberries for the apricots.