Apple Butter Biscotti
Nutritional Info
- Servings Per Recipe: 20
- Amount Per Serving
- Calories: 118.0
- Total Fat: 2.4 g
- Cholesterol: 13.1 mg
- Sodium: 60.1 mg
- Total Carbs: 23.7 g
- Dietary Fiber: 1.1 g
- Protein: 1.7 g
View full nutritional breakdown of Apple Butter Biscotti calories by ingredient
Introduction
Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break. Can you go wrong with the nutritious, delicious trifecta of homemade apple butter, whole grains and herbal tea? These crunchy (and low fat) cookies are perfect to tote in your lunchbag for your afternoon coffee break.Number of Servings: 20
Ingredients
-
1 ¼ cups whole wheat flour
1/2 cup quick oats
3/4 cup sugar
3/4 tsp baking powder
2 tbsp powdered egg
½ tsp cinnamon
¼ tsp ground ginger
pinch of nutmeg
pinch of salt
3/4 cup unsweetened apple butter
1 tsp maple extract
1 tsp vanilla
2 tbsp brewed apple tea (or black tea)
½ cup toffee bits
Tips
Inspired by http://www.fatandhappyblog.com/2010/01/pumpkin-butter-biscotti.html
Directions
Whisk the dry ingredients (flour-salt) together in a large bowl.
In a small bowl, mix together the apple butter, maple extract, vanilla and tea, then stir into the dry ingredients.
Add the toffee bits and mix well. Cover and let rest 15 minutes.
Preheat the oven to 350F and cover a baking sheet pan with parchment paper.
Divide the dough in half and form 2 logs on the parchment.
Bake 30 minutes.
Remove from oven and let rest for 15 minutes.
Reduce oven to 225F.
Slice the biscotti on an angle and lay each piece back on the parchment lined pan.
Return to the oven for 1 hour.
Serving Size: Makes 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.
In a small bowl, mix together the apple butter, maple extract, vanilla and tea, then stir into the dry ingredients.
Add the toffee bits and mix well. Cover and let rest 15 minutes.
Preheat the oven to 350F and cover a baking sheet pan with parchment paper.
Divide the dough in half and form 2 logs on the parchment.
Bake 30 minutes.
Remove from oven and let rest for 15 minutes.
Reduce oven to 225F.
Slice the biscotti on an angle and lay each piece back on the parchment lined pan.
Return to the oven for 1 hour.
Serving Size: Makes 20 cookies
Number of Servings: 20
Recipe submitted by SparkPeople user JO_JO_BA.