Almond And Apricot Biscotti

Ingredients

• 1 ½ cups whole wheat flour
• 1/4 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 2 eggs, lightly beaten
• 2 tablespoons low-fat milk
• 2 tablespoons canola oil
• 1/2 teaspoon almond essence
• 2/3 cup chopped dried apricots
• 1/4 cup coarsely chopped almonds

Preparation

1. heat the oven to 180°c.
2. in a large bowl, combine the flour, brown sugar and baking powder. whisk to blend. add the eggs, milk, canola oil and almond essence. stir well until the dough just begins to come together. add the chopped apricots and almonds. with floured hands, mix until the dough is well-blended.
3. place the dough on a long sheet of plastic wrap and shape by hand into a flattened log about 4 cm high and 3 cm wide.
4. place on a non-stick baking sheet and bake for 25 to 30 minutes. transfer to another baking sheet to cool for 10 minutes. (do not turn oven off)
5. place the cooled log on a cutting board. with a serrated knife, cut crosswise on the diagonal into 24 slices 2 cm wide. arrange the slices, cut-side down, on the baking sheet.
6. return to the oven and bake until crisp, 15 to 20 minutes. transfer to a wire rack and let cool completely. store in an airtight container.