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Honey Apricot Biscotti Recipe

Honey Apricot Biscotti Recipe photo by Taste of Home

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Dried apricots, brown sugar and a hint of anise make these delectable treats ideal for serving alongside hot cups of coffee. "I like to include these on the cookie trays I give to friends," says Suzanne Smyth of Mountain Home, Arkansas.

This recipe is:

Healthy

Diabetic Friendly

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Honey Apricot Biscotti Recipe

Prep: 25 min. Bake: 45 min. + cooling

Yield: 36 Servings

25 45 70

Ingredients

3 egg whites
1/4 cup plus 2 tablespoons honey
1/2 teaspoon anise extract
2 cups all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon baking powder
1/4 teaspoon baking soda
Dash salt
2/3 cup finely chopped dried apricots

Directions

In a small bowl, whisk together the egg whites, honey and extract; set aside. In another bowl, combine the flour, brown sugar, baking powder, baking soda and salt. Make a well in the center; add egg white mixture. Stir until moistened. Fold in apricots.
Spray a baking sheet with cooking spray; dust with flour. Divide the dough in half. On a prepared baking sheet, shape each portion 6 in. apart into a 12-in. x 2-in. rectangle.
Bake at 325° for 30 minutes or until golden brown. Cool for 5 minutes. Transfer to a cutting board; cut diagonally with a serrated knife into 1/2-in. slices.
Place cut side down on baking sheets. Bake for 7 minutes; turn over and bake 7 minutes longer or until golden brown. Remove to wire racks to cool. Store in an airtight container. Yield: 3 dozen.

Nutritional Analysis: 1 cookie equals 61 calories, trace fat (trace saturated fat), 0 cholesterol, 28 mg sodium, 14 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchange: 1 starch.

Originally published as Honey Apricot Biscotti in Light & Tasty April/May 2005, p13

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Honey Apricot Biscotti

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Reviewed on Aug. 30, 2011 by PeaCat

I didn't have any anise extract so I used vanilla and added anise seed. Everybody loves them so I will make them the same way next time.

Reviewed on Apr. 29, 2011 by queenpenguin

I don't like anise, so i substituted with almond extract instead. I found it a little strong in flavour so may try 1/4 tsp instead of half next time. Over all still a good recipe, and the kids enjoyed them as well.