Honey Apricot Biscotti Recipe

Nutrition Facts

  • One serving:
  • 1 cookie
  • Calories:
  • 61
  • Fat:
  • 0 g
  • Saturated Fat:
  • 0 g
  • Cholesterol:
  • 0 mg
  • Sodium:
  • 28 mg
  • Carbohydrate:
  • 14 g
  • Fiber:
  • 0 g
  • Protein:
  • 1 g


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Honey Apricot Biscotti

Light & Tasty
Try a FREE ISSUE of Healthy Cooking!

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.

SERVINGS: 36

CATEGORY: Low Fat

METHOD: Baked

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

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.


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