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Biscotti are traditionally made with nuts, but due to allergies, most parents wait until after the toddler years to introduce nuts. Here's a new take on this great, crunchie cookie that stores so well in the cupboard (or in the diaper bag).
1 1/2 cups
whole wheat flour
2 to 4 tbsp
, chopped finely
, well beaten
, for dusting the countertop
- Preheat oven to 350°F (180°C). Place apricots in a medium bowl and cover with boiling water. Let stand 5 minutes. Drain and pat dry with paper towels. Slice apricots into slivers.
- In a large bowl, whisk together flours, sugar, baking powder, cinnamon and salt. Add apricots and candied ginger and stir to mix.
- In a medium bowl, whisk together eggs and vanilla.
- Pour egg mixture into flour and combine to create a sticky, heavy dough. Grease 2 baking sheets or line with parchment paper. Dust countertop liberally and roll a quarter of the dough into a 9 in. (23 cm) long log, working quickly and lightly since the dough is sticky. Repeat 3 times, dusting liberally each time. Arrange 2 logs on each baking sheet.
- Bake 30 minutes, or until golden and firm, on the middle rack. Completely cool logs on a rack (1 to 1½ hours).
- Preheat oven to 300°F (150°C). Using a serrated knife, cut logs crosswise into 3/4 in. slices. Arrange cut side down on ungreased baking sheets and bake 20 minutes or until golden brown and crisp. Transfer to a baking tray to cool.