APRICOT GINGER BISCOTTI

APRICOT GINGER BISCOTTI

1/3 c. dried apricots (about 2 oz.)
2 large eggs
1 tsp. water
1 1/3 c. all-purpose flour
1/2 c. granulated sugar
1/4 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
1/2 tsp. vanilla extract
2 T. chopped candied ginger (about 1 oz.)

Preheat oven to 325°F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper towels. Chop apricots fine. In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk water into the 1 teaspoon egg and reserve egg wash.

In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder and salt. Add remaining egg and vanilla extract and beat until a dough forms (dough will be sticky). Stir in apricots and ginger.

Turn dough out onto a floured surface and knead 6 times. Working on baking sheet, with floured hands form dough into a 6 1/2 x 4 1/2-inch rectangle. Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting board.

Cut rectangle crosswise into 1/2" thick slices. Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month. Makes about 12 biscotti.