Almond and Apricot Biscotti

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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 75.5
  • Total Fat: 2.5 g
  • Cholesterol: 17.8 mg
  • Sodium: 28.3 mg
  • Total Carbs: 12.0 g
  • Dietary Fiber: 0.9 g
  • Protein: 1.9 g

View full nutritional breakdown of Almond and Apricot Biscotti calories by ingredient
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Number of Servings: 24


    3/4 cup whole-wheat flour
    3/4 cup all-purpose flour
    1/4 cup firmly packed brown sugar
    1 tsp baking powder
    2 eggs, slightly beater
    1/4 cup 1% milk
    2 1/2 tbsp canola oil
    2 tbsp honey
    1/2 tsp almond extract
    2/3 cup dried apricots
    1/4 cup coarsely chopped almonds


makes 24 cookies

Preheat oven to 350F

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, 25-30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set to 350F.

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, 15-20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.

Number of Servings: 24

Recipe submitted by SparkPeople user LILLEYSMOM.

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