Apricot Almond Biscotti

Name: Apricot Almond Biscotti
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Yield: 36 biscotti
Ingredients: 3 cups all-purpose flour; 1 cup granulated sugar; 3/4 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup finely chopped dried apricot; 1/3 cup slivered toasted almond; 2 eggs; 2 egg whites; 3 tablespoons margarine, melted (Becel); 1 teaspoon almond extract

(2)

Recipe by Derf2440

This one is for my cookbook. from Heart Healthy Cooking by Becel

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READY IN: 1hr 35mins

YIELD: 36 biscotti

UNITS: US

INGREDIENTS

Nutrition

3

cups all-purpose flour
1

cup granulated sugar
³⁄₄

teaspoon baking soda
¹⁄₄

teaspoon salt
¹⁄₂

cup finely chopped dried apricot
¹⁄₃

cup slivered toasted almond
2

eggs
2

egg whites
3

tablespoons margarine, melted (Becel)
1

teaspoon almond extract

DIRECTIONS

preheat oven to 350f degrees.
In a large bowl, stir together flour, sugar, baking soda, salt, apricots and almonds.
Make a well in centre of flour mixture.
Drop in eggs, egg whites, margarine and almond extract, whisk until blended.
Stir in dry ingredients until combined.
Form dough into a ball.
Place on a baking sheet.
With slightly wet hands, form dough into a 16 inch long log.
Flatten log to 1 inch thickness.
Bake until light brown and cracked on top, about 30 minutes.
Cool log on baking sheet for 10 minutes.
Reduce oven temperature to 325f degrees.
Place warm log on cutting board.
Using a serrated knife, cut log on sharp diagonal into 1/3 inch slices.
Arrange on baking sheet.
Bake 20 to 25 minutes or until pale golden brown.
Cool biscotti on baking sheet (biscotti will harden while cooling).
Store biscotti in an airtight container to maintain crispness.
variation: Substitute golden raisins or dried cranberries for the apricots.