Recipe: 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).

 

Ingredients

Directions

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

MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS

Carbohydrates

1

• Mayo Clinic Healthy Weight Pyramid tool
• Mayo Clinic Healthy Weight Pyramid: A sample menu

DIABETES MEAL PLAN EXCHANGES

Starches

1

• Your diabetes diet: Exchange lists

DASH EATING PLAN SERVINGS

Grains and grain products

1

• DASH diet: Guide to recommended servings
• Sample menus for the DASH eating plan

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