Dessert

Apricot and Pistachio Biscotti is for Dessert, Snack.

Apricot and Pistachio Biscotti takes 10 minutes to prepare.

Apricot and Pistachio Biscotti takes 75 minutes to cook.

Apricot and Pistachio Biscotti makes 24 servings.

The ingredients for Apricot and Pistachio Biscotti are:

1.75 cups whole grain flour
1/2 cup sugar
1 t baking powder
1/2 t salt
.5 cup pistachios
.5 cup dried apricots, chopped
1/2 cup natural unsweetened apple sauce
1 large egg
1 T canola oil
1 t vanilla extract

Here is how you make Apricot and Pistachio Biscotti:

Makes 24 servings.Heat oven to 350.Mix dry ingredients in medium bowl.Mix apple sauce, oil, egg and extract in large bowl, then add dry ingredients. Combine well, and add in nuts and apricots, mixing to distibute evenly. Use your hands if mixture seems stiff.Spray a cookie sheet with cooking spray. Divide dough in half and form into 2 8" logs, laying out on cookie sheet. Press to flatten to about 3" wide.Bake for 35 minutes.Cool on racks for about 15 minutes, reducing oven temp to 275.Slice each log into 12 pieces about 1/2" wide, and lay out on cookie sheet on cut side. Bake for 20 minutes, then turn cookies over to other side and bake for another 20 minutes.Cool and store in air-tight container.Enjoy!Number of Servings: 24Recipe submitted by SparkPeople user GADABOUT2.

The nutritional information for Apricot and Pistachio Biscotti is:

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 79.3

• Total Fat: 2.2 g
• Cholesterol: 9.1 mg
• Sodium: 74.2 mg
• Total Carbs: 13.7 g
• Dietary Fiber: 1.6 g
• Protein: 2.2 g