Biscotti are twice-baked cookies that are usually very crunchy and work well dipped in your favorite coffee beverage. These ones taste even better than the coffee-shop version, and they're full of fiber and other good-for-you ingredients. They were a huge hit with our tasting panel.
In a large bowl, combine bran cereal, flour, sugar, oats, almonds, apricots and baking powder.
In a small bowl, beat eggs, oil, almond extract and vanilla. Stir into bran cereal mixture until well blended (dough will be dry and crumbly).
Turn dough out onto a lightly floured surface and knead 10 to 15 times, until dough holds together. Divide dough in half and shape each half into a log about 8 inches (20 cm) long and 3 inches (7.5 cm) wide. Place on prepared baking sheets.
Bake in preheated oven for 30 minutes. Remove from oven and reduce oven temperature to 325°F (160°C). Remove logs from baking sheets and let cool on a wire rack for 10 minutes.
Using a serrated knife, cut each log into 1⁄2-inch (1 cm) thick slices. Return slices, cut side down, to baking sheets.
Bake for 15 minutes. Turn biscotti over and bake for 15 to 20 minutes or until light brown and crisp. Let cool on baking sheets on a wire rack for 5 minutes, then remove to rack to cool completely.