Servings: 26 cookies

2/3 cup dried apricots, diced ⅔ cup dried apricots, diced
2 large eggs 2 large eggs
1/3 cup brown sugar ⅓ cup brown sugar
1/3 cup granulated sugar ⅓ cup granulated sugar
1/3 cup canola oil ⅓ cup canola oil
1/2 teaspoon vanilla extract ½ teaspoon vanilla extract
1 teaspoon almond extract 1 teaspoon almond extract
2 teaspoons baking powder 2 teaspoons baking powder
1/4 teaspoon salt ¼ teaspoon salt
2 culs plus 2 tablespoons all-purpose flour 2 culs plus 2 tablespoons all-purpose flour
1/2 cup roasted almonds, chopped or slivered ½ cup roasted almonds, chopped or slivered

Preheat oven to 375°F. Line a large, rimmed baking sheet with parchment paper.
Dice apricots and set aside.
In a large mixing bowl, vigorously whisk eggs until foamy. Add sugars and whisk. Add oil and both extracts. Whisk in the salt and baking powder, making sure they don't clump.
With a large spoon or heavy-duty scraper, stir in the flour until a sticky dough forms. Fold in apricots and almonds. Empty dough onto parchment-lined baking sheet. With damp hands, form dough into two 8x3-inch rectangles about ½-inch thick. Space them about 5 inches apart so they'll have room to spread.
Bake on center rack for 25 minutes. Remove from oven and let cool 10 minutes. Transfer loaves to a cutting board, reduce oven heat to 325°F, and slice biscotti into roughly ½-inch thick pieces. You should get about 13 pieces per loaf.
Arrange biscotti, cut side down, on baking sheet and bake additional 20 minutes, rotating baking sheet at 10 minutes. Transfer biscotti to rack and cool.