2 cups all-purpose flour
3/4 cup cake flour
1 1/2 tsp. baking powder
1 tsp. salt
1 cup sugar
3 large eggs
2 tbsp. Amaretto
2 tsp. almond extract
1/2 cup dried apricots, diced

Preheat oven to 325°F. Grease a cookie sheet, or line with parchment or wax paper. Set aside.

In a large mixing bowl mix together both flours, baking powder and salt until well-blended.

In a separate bowl whisk together sugar and eggs until yellow and slightly fluffy. whisk in Amaretto and almond extract. Add to flour mixture and beat until just blended. Add apricots, and lightly stir in. Let dough sit for 5 minutes.

For into two log-shaped loaves. Place on cookie sheet and bake for 35 minutes. Remove from oven and let cool, 10 minutes on either side. Transfer to a cutting board and cut into 1/2-inch thick slices, with a sharp serrated knife. Cut carefully, as dough will still be a bit wet.

Place back on cookie sheet, cut side down. Bake at 325°F for 25 more minutes. Remove from heat, and let cool for at least 1 hour.

Serve with coffee, tea, or a sweet dessert wine.

Submitted by: Daniel Lee Mishkin