Almond and Apricot Biscotti

Ingredients

• 3/4 cup whole wheat flour (whole-meal)
• 3/4 cup all-purpose flour (plain)
• 1/4 cup firmly packed brown sugar
• 1 teaspoon baking powder
• 2 eggs, lightly beaten
• 1/4 cup low-fat milk
• 2 1/2 tablespoons canola oil
• 2 tablespoons honey
• 1/2 teaspoon almond extract
• 2/3 cup chopped dried apricot
• 1/4 cup coarsely chopped almonds

Directions

1. 1

   Pre-heat the oven to 350°F.

2. 2

   In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together.

3. 3

   Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.

4. 4

   Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log about 12 inches long.

5. 5

   Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350°F.

6. 6

   Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices about 1/2-inch wide. Arrange the slices, cut side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes.

7. 7

   Transfer to a wire rack and let cool completely. Store in an airtight container.