Almond and Apricot Biscotti

Almond and Apricot Biscotti

Almond and Apricot Biscotti is a crunchy, twice-baked cookie with sweet apricots and crunchy almonds. It's perfect with coffee or tea and provides manganese and selenium.

Active Time
45 mins
Total Time
45 mins
Total Servings
24 Serves

How to Make It

1. Step
Preheat the oven to 350°F (175°C).
2. Step
In a large bowl, combine the whole-wheat flour, all-purpose flour, brown sugar, and baking powder. Whisk to blend.
3. Step
Add the eggs, milk, canola oil, honey, and almond extract to the dry ingredients. Stir with a wooden spoon until the dough just begins to come together.
4. Step
Add the chopped apricots and almonds to the dough.
5. Step
With floured hands, mix until the dough is well-blended.
6. Step
Place the dough on a sheet of plastic wrap and shape it into a flattened log, about 12 inches long, 3 inches wide, and 1 inch high.
7. Step
Lift the plastic wrap to invert the dough onto a nonstick baking sheet.
8. Step
Bake until lightly browned, about 25 to 30 minutes.
9. Step
Transfer the baked log to a cooling rack and let it cool for 10 minutes.
10. Step
Place the cooled log on a cutting board and cut crosswise into 24 slices, each 1/2 inch thick.
11. Step
Arrange the slices cut-side down on the baking sheet.
12. Step
Return to the oven and bake until crisp, about 15 to 20 minutes.
13. Step
Transfer the biscotti to a wire rack and let them cool completely.
14. Step
Store in an airtight container.

Ingredients

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour
  • 1/4 cup firmly packed brown sugar
  • 1 teaspoon baking powder
  • 2 eggs, lightly beaten
  • 2 tablespoons 1% low-fat milk
  • 2 tablespoons canola oil
  • 2 tablespoons dark honey
  • 1/2 teaspoon almond extract
  • 2/3 cup chopped dried apricots
  • 1/4 cup coarsely chopped almonds

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