Twice Baked Almond and Apricot Cookies

• ¼ cup almonds, chopped coarsely  
• ¾ cup whole wheat flour  
• 1 cup dried apricots, chopped  
• ¾ cup all purpose (plain) flour  
• ½ tsp almond extract  
• ¼ cup firmly packed brown sugar  
• 2 tbsp dark honey  
• 1 tsp baking powder  
• 2 ½ tbsp canola oil  
• 1 tsp baking powder  
• ¼ cup 1% low fat milk  
• 2 eggs, beaten lightly  

Preparation:

1. Preheat oven to 350ºF.  
2. Mix whole wheat and plain flour, baking powder and brown sugar in a large bowl. Blend evenly by whisking. Add in the milk, honey, eggs and almond extract. With a wooden spatula, stir the mixture until it just starts to come together. Mix in the almonds and chopped apricots. Mix the dough with floured hands until it is well blended.  
3. Transfer the dough into a long sheet of plastic wrap. Shape the dough into a flattened log about 12 inches long, 3 inches in diameter and 1 inch in height. Bake until only lightly browned. This will take 15 to 30 minutes. Place in another baking sheet and let cool for about 5 minutes. Leave the oven setting at 350ºF.  
4. Transferred the log on a cutting board. Cut it crosswise by use of a serrated knife. Arrange the cookie slices cut side down on another baking sheet. Bake in the oven for about 15 to 20 minutes. Let cool completely and store in an airtight jar.  

This simple cookie recipe is best served with coffee or tea.

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