Dessert

Almond and Apricot Biscotti is for Dessert.

Almond and Apricot Biscotti takes several minutes to prepare.

Almond and Apricot Biscotti takes several minutes to cook.

Almond and Apricot Biscotti makes 24 servings.

The ingredients for Almond and Apricot Biscotti are:

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

Here is how you make Almond and Apricot Biscotti:

makes 24 cookiesPreheat oven to 350FIn 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: 24Recipe submitted by SparkPeople user LILLEYSMOM.

The nutritional information for Almond and Apricot Biscotti is:

• 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