Apricot Ginger Biscotti Recipe

• 1/3 c. dry apricots 2 ounces
• 2 lrg egg
• 1 tsp water
• 1 1/3 c. all-purpose flour
• 1/2 c. sugar
• 1/4 tsp baking soda
• 1/4 tsp baking pwdr
• 1/4 tsp salt
• 1/2 tsp vanilla
• 2 Tbsp. candied ginger root minced

1. Oven 325.
2. Light oil and flour baking sheet.
3. Soak apricots 5 min in warm water.
4. Drain, pat dry.
5. Chop fine.
6. Mix flour, sugar, baking soda, baking pwdr, salt.
7. Add in egg and vanilla and beat till sticky dough forms.
8. Stir in apricots and ginger.
9. Knead about 6 times on floured surface.
10. Shape into one rectangle about 6x4.Bake 30 min.
11. Cold 10 min.
12. Slice into 1/2 inch slices (makes 12) and bake 10 min on each side (till golden brown).

egg, water, flour, sugar, baking soda, baking pwdr, salt, vanilla, candied ginger root

Taken from cookeatshare.com/recipes/apricot-ginger-biscotti-68859 (may not work)