1/3 cup dried apricots (about 2 ounces)
2 large eggs
1 teaspoon water
1 1/3 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
2 tablespoons chopped candied ginger (about 1 ounce)

Preheat oven to 325° F. Lightly butter a baking sheet and dust with flour,
knocking out excess flour.

In a bowl soak apricots in boiling hot water to cover 5 minutes. Drain apricots
well and pat them dry with paper towels. Chop apricots fine. In another bowl
lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl. Whisk
water into the 1 teaspoon egg and reserve egg wash.

In a large bowl with an electric mixer blend flour, sugar, baking soda, baking
powder, and salt. Add remaining egg and vanilla and beat until a dough forms
(dough will be sticky). Stir in apricots and ginger.

Turn dough out onto a floured surface and knead 6 times. Working on baking
sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle.
Brush rectangle with some reserved egg wash and bake in middle of oven 30
minutes. Cool rectangle on baking sheet on a rack 10 minutes. Loosen rectangle
from baking sheet with a metal spatula and carefully transfer to a cutting
board.

Cut rectangle crosswise into 1/2-inch-thick slices. Arrange biscotti, cut side down, on baking sheet and
bake 10 minutes on each side, or until pale golden. Transfer biscotti to rack and cool. Biscotti keep in
an airtight container at room temperature 3 days or frozen 1 month.

Makes about 12 biscotti.