Apricot Biscotti

Recipe Ingredients

		Nonstick cooking spray - as needed
1/4 cup	49g / 1.7oz	Softened butter - (1/2 stick)
1 1/2 cups	297g / 10oz	Sugar
3		Egg whites - divided
1/4 cup	49g / 1.7oz	Nonfat egg substitute = (equal to 1 egg)
2 teaspoons	10ml	Vanilla extract
1/4 teaspoon	1.3ml	Almond extract
2 tablespoons	30ml	Minced fresh sage - or to taste
1 cup	146g / 5.1oz	Chopped dried apricots
3 cups	187g / 6.6oz	Flour
1 tablespoon	15ml	Baking powder
1/2 teaspoon	2.5ml	Salt

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.

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

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