Easy Apricot Biscotti Recipe | Delicious Homemade Cookies

INGREDIENTS

3 cups all-purpose flour 1‑1/2 teaspoons baking soda 1/2 teaspoon salt 2/3 cup sugar 3 eggs 1 teaspoon vanilla 1/2 cup chopped dried apricots* 1/3 cup sliced almonds, chopped 1 tablespoon reduced-fat (2%) milk *Other chopped dried fruits, such as dried cherries, cranberries or blueberries, can be substituted.

PREPARATION:

1. Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.
2. Combine flour, baking soda and salt in medium bowl; set aside.
3. Beat sugar, eggs and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.
4. Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.
5. Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Slice diagonally into 30 biscotti. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.

This recipe appears in: Biscotti NUTRITIONAL INFORMATION: Serving Size: 1 cookie Fiber 1 g Carbohydrate 16 g Cholesterol 21 mg Saturated Fat <1 g Total Fat 1 g Calories from Fat 10 % Calories 86 Protein 2 g Sodium 108 mg DIETARY EXCHANGE: Starch 1