Title: Apricot Ginger Biscotti
Categories: Biscotti
Yield: 1 Servings

1/3 c Dried apricots; 2 ounces
2 lg Egg
1 ts Water
1 1/3 c All-purpose flour
1/2 c Sugar
1/4 ts Baking soda
1/4 ts Baking powder
1/4 ts Salt
1/2 ts Vanilla
2 tb Candied ginger root; chopped

Oven 325. Light oil and flour baking sheet.

Soak apricots 5 minutes in hot water. Drain, pat dry. Chop fine.

Mix flour, sugar, baking soda, baking powder, salt. Add egg and vanilla
and beat until sticky dough forms. Stir in apricots and ginger.

Knead about 6 times on floured surface. Shape into one rectange about 6x4.
Bake 30 minutes. Cool 10 minutes. Slice into 1/2 inch slices (makes 12)
and bake 10 minutes on each side (until golden).
Recipe By : Gourmet magazine May 1996

Posted to Digest eat-lf.v096.n204

Date: Thu, 31 Oct 1996 01:02:17 -0500

From: Naughyde@aol.com