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Apricot Biscotti
Apricot Biscotti
Yield: Makes 30 servings
Ingredients:
3cups all-purpose flour
1-1/2teaspoons baking soda
1/2teaspoon salt
2/3cup sugar
3eggs
1teaspoon vanilla
1/2cup chopped dried apricots*
1/3cup sliced almonds, chopped
1tablespoon reduced-fat (2%) milk
Preparation:
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
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