If you have an apricot passion this is the biscotti for you. The flavor is alive with apricot intensity. I used 3/4 cup white and 1/4 cup whole wheat flours, 1/3 cup of Splenda, 1/2 a cup of egg white and added 1/4 tsp of almond extract then upped the vanilla by the same amount. The dough is very easy to handle and roll into the log shape but I should mention that it doesn't spread much at all. So, if you want the flattened oval that is common to biscotti you'll need to flatten it befor baking. All in all simply yummy :D. Made for Photo Tag.