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Apricot Biscotti

Courses: Dessert
Serves: 32 people

Recipe Ingredients

  Nonstick cooking spray - as needed
1/4 cup 49g / 1.7ozSoftened butter - (1/2 stick)
1 1/2 cups 297g / 10ozSugar
3   Egg whites - divided
1/4 cup 49g / 1.7ozNonfat egg substitute = (equal to 1 egg)
2 teaspoons 10mlVanilla extract
1/4 teaspoon 1.3mlAlmond extract
2 tablespoons 30mlMinced fresh sage - or to taste
1 cup 146g / 5.1ozChopped dried apricots
3 cups 187g / 6.6ozFlour
1 tablespoon 15mlBaking powder
1/2 teaspoon 2.5mlSalt

Recipe Instructions

Heat the oven to 350 degrees. Lightly spray a baking sheet with nonstick cooking spray and set aside.

Beat the butter in a bowl until light and creamy. Beat in the sugar. Beat in 2 of the egg whites, the egg substitute and the vanilla and almond extracts until blended. Stir in the sage and apricots.

Stir together the flour, baking powder and salt in a bowl. Stir the dry ingredients into the creamed mixture. Divide the dough in half. Shape each half into a 12-inch log. Place the logs on the baking sheet Lightly beat the remaining egg white and brush the tops and sides of the logs. Bake until lightly browned, 25 to 30 minutes.

Remove the logs from the oven and let cool 10 to 15 minutes. Cut each log into 16 slices. Arrange the slices on baking sheets and bake until lightly browned, 10 to 15 minutes.

Dietary Information:

Each biscotti: 106 calories; 100 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 22 grams carbohydrates; 2 grams protein; 0.34 gram fiber.

"The Los Angeles Times, 12-05-2001"


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