Apricot Biscotti

By Tingrin3

Ingredients

• INGREDIENTS
• 3 cups all-purpose flour
• 1 ‑1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2/3 cup sugar
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup chopped dried apricots*
• 1/3 cup sliced almonds, chopped
• 1 tablespoon reduced-fat (2%) milk

Preparation

Step 1

PREPARATION:

1.Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
2.Combine flour, baking soda and salt in medium bowl; set aside.
3.Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4.Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
5.Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Slice diagonally into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.