Almond And Apricot Biscotti

Dietitian's tip: This twice-baked cookie is a classic with coffee or tea. The whole-wheat and nuts are good sources of manganese (a mineral that helps bone formation) and selenium (an antioxidant important for thyroid hormone function).

By Mayo Clinic Staff



    3/4 cup whole-wheat (whole-meal) flour
    3/4 cup all-purpose (plain) flour
    1/4 cup firmly packed brown sugar
    1 teaspoon baking powder
    2 eggs, lightly beaten
    1/4 cup 1 percent 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 the oven to 350 F.

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 F.

Place the cooled log on a cutting board. With a serrated knife, cut crosswise on the diagonal into 24 slices 1/2-inch wide. Arrange the slices, cut side down, on the 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.

Nutritional Analysis

(per serving)

Serving size: 1 cookie
Calories 73 Cholesterol 18 mg
Protein 2 g Sodium 68 mg
Carbohydrate 12 g Fiber 1 g
Total fat 2 g Potassium 100 mg
Saturated fat 0 g Calcium 29 mg
Monounsaturated fat 1 g