Apricot Biscotti
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Apricot Biscotti
YIELD Makes 30 servings
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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:
- 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 sugar, eggs 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. 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.
This recipe appears in:
Biscotti
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 |
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