NEW CASTLE —
Almond and Apricot Biscotti
Makes 24 cookies
- 3/4 cup whole-wheat flour
- 3/4 cup all-purpose flour
- 1/4 cup firmly packed brown sugar
- 1 teaspoon baking powder
- egg substitute for 2 eggs
- 1/4 cup no-fat or low-fat milk
- 2 1/2 tablespoons canola oil
- 2 tablespoons dark honey
- 1/2 teaspoon almond extract
- 2/3 cup chopped dried apricots
- 1/4 cup coarsely chopped almonds
Preheat oven to 350 degrees.
In a large bowl, combine the flours, brown sugar and baking powder. Whisk to blend. Add the eggs, milk, canola oil, honey and almond extract. Stir with a wooden spoon until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands, mix until the dough is well blended.
Place the dough on a long sheet of plastic wrap and shape by hand into a flattened log 12 inches long, 3 inches wide and about 1 inch high. Lift the plastic wrap to invert the dough onto a nonstick baking sheet. Bake until lightly browned, 25 to 30 minutes. Transfer to another baking sheet to cool for 10 minutes. Leave the oven set at 350 degrees.
Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices a half-inch wide. Arrange the slices, cut-side down, on the nonstick baking sheet. Return to the oven and bake until crisp, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Store in an airtight container.