Almond and Apricot Biscotti

• 34 cup whole wheat flour (whole-meal)
• 34 cup all-purpose flour (plain)
• 14 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 2 eggs, lightly beaten
• 14 cup low-fat milk
• 2 12 tablespoons canola oil
• 2 tablespoons honey
• 12 teaspoon almond extract
• 23 cup chopped dried apricot
• 14 cup coarsely chopped almonds

1. Pre-heat the oven to 350F.
2. In a large bowl, combine the flours, brown sugar and baking powder.
3. Whisk to blend.
4. Add the eggs, milk, oil, honey and almond extract.
5. Stir with a wooden spoon until the dough just begins to come together.
6. Add the chopped apricots and almonds.
7. With floured hands, mix until the dough is well blended.
8. Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log about 12 inches long.
9. Lift the plastic wrap to invert the dough onto a nonstick baking sheet.
10. Bake until lightly browned, 25 to 30 minutes.
11. Transfer to another baking sheet to cool for 10 minutes.
12. Leave the oven set at 350F.
13. Place the cooled log on a cutting board.
14. With a serrated knife, cut crosswise on the diagonal into 24 slices about 1/2-inch wide.
15. Arrange the slices, cut side down, on the baking sheet.
16. Return to the oven and bake until crisp, 15 to 20 minutes.
17. Transfer to a wire rack and let cool completely.
18. Store in an airtight container.

whole wheat flour, flour, brown sugar, baking powder, eggs, lowfat milk, canola oil, honey, almond, apricot, almonds

Taken from www.food.com/recipe/almond-and-apricot-biscotti-290512 (may not work)