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Health Information Library Recipes Almond and apricot biscotti

Almond and apricot biscotti

Nutrition Facts

Serving Size 1 cookie
Calories 75

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat Trace
Total fat 2 g
Sodium 17 mg
Cholesterol 15 mg
Dietary fiber 1 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Biscotti are twice-baked cookies and are often studded with dried fruit and nuts.

Ingredients

(Serves 24)
  • 3/4 cup whole-wheat (whole-meal) flour
  • 3/4 cup all-purpose (plain) flour
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 2 tablespoons 1 percent low-fat milk
  • 2 tablespoons canola oil
  • 2 tablespoons dark honey
  • 1/2 teaspoon almond extract
  • 2/3 cup chopped dried apricots
  • 1/4 cup coarsely chopped almonds

Directions

Heat the oven to 350 F.

In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well-blended.

Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 F.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2 inch wide. Arrange the slices, cut-side down, on the baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.

Last Updated: December 1st, 2017