Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
Combine flour, baking soda and salt in medium bowl; set aside.
Beat eggs, sugar, and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Cut diagonally into 30 slices. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.
*Note: Other chopped dried fruits, such as dried cherries, cranberries, or blueberries, can be substituted.
Calories: 86 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 1g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 108 mg, Fiber: 1 g
Exchanges per serving: 1 Bread/Starch.
Copyright Diabetic Cooking.