Whole-Grain Almond-Apricot Biscotti
Whole-wheat flour, dried apricots and almonds turn these twice-baked cookies into a crisp, lightly sweet accompaniment for coffee or tea. The second bake is what gives biscotti their characteristic dry snap and long keeping quality.
- Serves
- 24
- Prep
- 20 min*
- Cook
- 40-50 min + 10 min cooling
- Serving size
- 1 biscotti
Ingredients
- 90 g (3/4 cup) whole-wheat flour
- 90 g (3/4 cup) all-purpose flour
- 50 g (1/4 cup) packed brown sugar
- 1 tsp baking powder
- 2 eggs, lightly beaten
- 30 ml (2 tbsp) 1% low-fat milk
- 30 ml (2 tbsp) canola oil
- 42 g (2 tbsp) dark honey
- 1/2 tsp almond extract
- about 100 g (2/3 cup) dried apricots, chopped
- 28 g (1/4 cup) almonds, coarsely chopped
Method
- Heat the oven to 180 C (350 F). Mix the whole-wheat flour, all-purpose flour, brown sugar and baking powder.
- Stir in the eggs, milk, canola oil, honey and almond extract until the dough starts to come together. Work in the apricots and almonds with floured hands.
- Shape the dough into a flattened log about 30 cm (12 in) long and 7.5 cm (3 in) wide on a nonstick baking sheet. Bake for 25 to 30 minutes, then cool for 10 minutes.
- Slice the log diagonally into 24 pieces about 1.25 cm (1/2 in) thick. Arrange cut-side down and bake again for 15 to 20 minutes, until crisp. Cool completely on a rack.
Cook’s tip
A serrated knife and a gentle sawing motion reduce crumbling when you cut the warm first-baked loaf.
Variation
For a different fruit profile, replace some of the apricots with unsweetened dried cherries or cranberries; recalculate nutrition if exact values matter.
Nutrition per serving
Values reproduced from the supplied recipe document.
- Energy
- 75 kcal
- Protein
- 2 g
- Carbohydrate
- 12 g
- of which sugars
- 6 g
- Fat
- 2 g
- of which saturates
- trace
- Fiber
- 1 g
- Sodium
- 17 mg
75 kcal and 17 mg sodium per biscotti. Mayo Clinic lists the recipe for DASH, diabetes meal plans, low-fat and low-sodium eating.