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1
Preheat oven to 325 F. Lightly butter a baking sheet and dust with flour, knocking out excess flour.
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2
In a bowl soak apricots in boiling hot water to cover 5 minutes.
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3
Drain apricots well and pat them dry with paper towels.
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4
Chop apricots fine.
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5
In another bowl lightly whisk together eggs and transfer 1 teaspoon egg to a small bowl.
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6
Whisk water into the 1 teaspoon egg and reserve egg wash.
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7
In a large bowl with an electric mixer blend flour, sugar, baking soda, baking powder, and salt.
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8
Add remaining egg and vanilla and beat until a dough forms (dough will be sticky).
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9
Stir in apricots and ginger.
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10
Turn dough out onto a floured surface and knead 6 times.
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11
Working on baking sheet, with floured hands form dough into a 6 1/2- by 4 1/2-inch rectangle.
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12
Brush rectangle with some reserved egg wash and bake in middle of oven 30 minutes.
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13
Cool rectangle on baking sheet on a rack 10 minutes.
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14
Loosen rectangle from baking sheet with a metal spatula and carefully transfer to a cutting board.
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15
Cut rectangle crosswise into 1/2-inch-thick slices.
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16
Arrange biscotti, cut side down, on baking sheet and bake 10 minutes on each side, or until pale golden.
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17
Transfer biscotti to rack and cool.
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18
Biscotti keep in an airtight container at room temperature 3 days or frozen 1 month.
