Almond Biscotti with Apricot

Serves 24

Ingredients

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

Preparation

1. Preheat the oven to 350 F.
2. In a large bowl, whisk the whole-meal flour, plain flower, brown sugar and baking powder.
3. Add eggs, milk, canola oil, honey and almond and stir the mixture until the dough comes together. Add apricots and chopped almonds and use floured hands to mix the apricots and almonds into the dough.
4. Put the dough on a large sheet of plastic wrap and shape it into a log (about 12 inches long, 3 inches wide and 1 inch high).
5. Lift the plastic wrap to transfer the dough to a nonstick baking sheet.
6. Bake for 25-30 minutes until the dough is lightly browned then transfer the log onto another baking sheet and let it cool for 10 minutes. Leave the oven at 350 F.
7. Once it has cooled, put the log onto a cutting board. Using a serrated knife, cut the log diagonally into 24 slices (about 1/2 inch wide).
8. Put the slices, cut-side down, onto the baking sheet and put the baking sheet into the oven for 15-20 minutes until crisp.
9. Put the biscotti on a wire rack and let cool.

Nutritional Information per Serving

• 70 Calories
• 2 g Fat
• 15 mg Cholesterol
• 20 mg Sodium
• 11 g Carbohydrate
• 1 g Fiber
• 2 g Protein

Source: Mayo Clinic

Photo credit: Rachelle @Mommy? I'm Hungry! on Flickr

Not every recipe on our site is appropriate for every person with diabetes. Please follow the recommendations of your doctor, dietitian or nutritionist.