Preheat oven to 325°.
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 tsp. egg to a small bowl.
Whisk water into the 1 tsp. 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 ½ x 4 ½" 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 ½"-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.

Per Serving (excluding unknown items): 103 Calories;
1g Fat (7.7% calories from fat); 2g Protein;
21g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 91mg Sodium.
Exchanges: 1/2 Grain(Starch); 0 Lean Meat;
0 Fruit; 0 Fat; 1/2 Other Carbohydrates.