Apricot Biscotti Recipe
Servings: 1
Ingredients
- Nonstick cooking spray as needed
- 1/4 c. softened butter - (1/2 stick)
- 1 1/2 c. sugar
- 3 x egg whites divided
- 1/4 c. nonfat egg substitute (equal to 1 egg)
- 2 tsp vanilla extract
- 1/4 tsp almond extract
- 2 Tbsp. chopped fresh sage or possibly to taste
- 1 c. minced dry apricots
- 3 c. flour
- 1 Tbsp. baking pwdr
- 1/2 tsp salt
Directions
- Heat the oven to 350 degrees. Lightly spray a baking sheet with nonstick cooking spray and set aside.
- Beat the butter in a bowl till light and creamy. Beat in the sugar. Beat in 2 of the egg whites, the egg substitute and the vanilla and almond extracts till blended. Stir in the sage and apricots.
- Stir together the flour, baking pwdr and salt in a bowl. Stir the dry ingredients into the creamed mix. 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 till lightly browned, 25 to 30 min.
- Remove the logs from the oven and let cold 10 to 15 min. Cut each log into 16 slices. Arrange the slices on baking sheets and bake till lightly browned, 10 to 15 min.
- This recipe yields 32 biscotti.
- Yield: 32 biscotti
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