In a large bowl, combine:<\/p>\n
1\/4 c olive oil<\/strong><\/em><\/p>\n 3\/4 c sugar<\/strong><\/em><\/p>\n Add:<\/p>\n 1 Tbsp vanilla or 2 Tbsp imitation vanilla<\/i><\/b><\/p>\n 2 eggs<\/strong><\/em><\/p>\n Add:<\/p>\n 1 3\/4 c flour<\/em><\/strong><\/p>\n 1\/4 tsp salt<\/em><\/strong><\/p>\n 1 tsp baking powder<\/em><\/strong><\/p>\n Mix in:<\/p>\n 1 c dried apricots, cut into raisin sized pieces<\/strong><\/em><\/p>\n 1\/2 c sliced almonds, toasted*<\/strong><\/em><\/p>\n Divide dough in half.<\/p>\n Form two logs (12×2 inches) on a cookie sheet lined with parchment paper or a silicone baking mat.<\/p>\n Dough will be sticky.<\/p>\n To shape the sticky dough, use a silicone spatula or wet hands with oil.<\/p>\n Bake @ 350 for 20 -25 minutes, they should be firm enough to transfer.<\/p>\n Cool until easy enough to handle.<\/p>\n On a cutting board, cut into slices.<\/p>\n Place cut side down on lined cookie sheet.<\/p>\n Bake 10 minutes.<\/p>\n Turn over & bake 6 more minutes.<\/p>\n * To toast almonds, place in a clean dry pan.\u00a0Cook on low med heat, stirring to avoid burning.\u00a0They will become fragrant and golden.<\/p>\n NOTES:<\/p>\n Stephanie Knewasser<\/p>\n","protected":false},"author":1,"featured_media":391,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"pgc_sgb_lightbox_settings":"","footnotes":""},"categories":[9,19],"tags":[88,87,86,38,68,106,41],"class_list":["post-390","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookies","category-shapedcookies","tag-almond","tag-apricot","tag-biscotti","tag-cookie","tag-italian","tag-recipe","tag-stephanie-knewasser","latest_post"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n