Preheat oven to 325*F
(160*C). Lightly grease and flour a baking sheet.
In a bowl soak apricots
in boiling hot water to cover 5 minutes. Drain apricots well and pat them dry with paper
towels. Finely chop
apricots.
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 for
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
x 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. Store in airtight container.
