Apricot Almond Biscotti

This one is for my cookbook. From heart healthy cooking by becel

Preheat oven to 350f degrees.

In a large bowl , stir together flour , sugar , baking soda , salt , apricots and almonds.

Make a well in centre of flour mixture.

Drop in eggs , egg whites , margarine and almond extract , whisk until blended.

Stir in dry ingredients until combined.

Form dough into a ball.

Place on a baking sheet.

With slightly wet hands , form dough into a 16 inch long log.

Flatten log to 1 inch thickness.

Bake until light brown and cracked on top , about 30 minutes.

Cool log on baking sheet for 10 minutes.

Reduce oven temperature to 325f degrees.

Place warm log on cutting board.

Using a serrated knife , cut log on sharp diagonal into 1 / 3 inch slices.

Arrange on baking sheet.

Bake 20 to 25 minutes or until pale golden brown.

Cool biscotti on baking sheet.

Store biscotti in an airtight container to maintain crispness.

Variation: substitute golden raisins or dried cranberries for the apricots.

all-purpose flour, granulated sugar, baking soda, salt, dried apricot, toasted almond, eggs, egg whites, margarine, almond extract