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Apricot Biscotti




Source of Recipe


Diabetic Cooking


List of Ingredients




3.....Cups all-purpose flour
1-1/2.tsp baking soda
1/2...tsp salt
2/3...Cup sugar
3.....Eggs
1.....tsp vanilla
1/2...Cup chopped dried apricots*
1/3...Cup sliced almonds, chopped
1.....Tbsp reduced-fat (2%) milk

Recipe



1.Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.

2.Combine flour, baking soda and salt in medium bowl; set aside.

3.Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.

4.Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.

5.Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Slice diagonally into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.


Nutritional Information:Serving Size: 1 cookie
Fiber 1 g
Carbohydrate 16 g
Cholesterol 21 mg
Saturated Fat
Total Fat 1 g
Calories from Fat 10 %
Calories 86
Protein 2 g
Sodium 108 mg
Dietary Exchange: Starch 1