• 1 egg
• 2 egg whites
• 5 teaspoons Splenda Sugar Blend for Baking
• 1/4 teaspoon almond flavoring
• 1/2 cup margarine, melted
• 1 teaspoon vanilla
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup coconut, finely chopped
• 1/2 cup chopped hazelnuts (optional) or 1/2 cup almonds (optional)
• 1/3 cup dried apricot, finely diced
• 2 tablespoons candied ginger, finely diced

Directions:

1. Preheat oven 350 degrees.
2. Using a mixer, beat eggs, Splenda and almond flavoring in medium bowl. Blend in in margarine and vanilla.
3. Measure out the flour and combine 1 tablespoon with the diced apricots to get the fruit to separate into bits.
4. Combine the rest of the flour with the baking powder and salt in small bowl. Stir into egg mixture. Fold in coconut, hazelnuts or almonds, and floured apricots.
5. Spread batter evenly in greased 8-inch square baking pan.
6. Bake until browned and toothpick inserted in center comes out clean, about 20 minutes. Cool in pan on wire rack.
7. Cut into squares.