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Apricot Biscotti
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Apricot Biscotti
Yield: Makes 30 servings
Ingredients:
3
cups all-purpose flour
1-1/2
teaspoons baking soda
1/2
teaspoon salt
2/3
cup sugar
3
eggs
1
teaspoon vanilla
1/2
cup chopped dried apricots*
1/3
cup sliced almonds, chopped
1
tablespoon reduced-fat (2%) milk
Preparation:
1.
Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
2.
Combine flour, baking soda and salt in medium bowl; set aside.
3.
Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4.
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.
5.
Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Slice diagonally into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.
Nutritional Information:
| Serving Size: 1 cookie | |
| Fiber | 1 g |
| Carbohydrate | 16 g |
| Cholesterol | 21 mg |
| Saturated Fat | <1 g |
| Total Fat | 1 g |
| Calories from Fat | 10 % |
| Calories | 86 |
| Protein | 2 g |
| Sodium | 108 mg |
Dietary Exchange:
| Starch | 1 |
This recipe appears in: Biscotti
