Healthy Recipe:

Recipe: Almond and apricot biscotti




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Recipe: Almond and apricot biscotti

By Mayo Clinic staff
Original Article:  http://www.mayoclinic.com/health/healthy-recipes/NU00294
  • Healthy carb = whole fruits & vegetables, at least 50% whole grains and no more than 1 tsp of sugar per serving
  • Low sodium = no more than 140 mg of sodium per serving
  • Low fat = no more than 3 g of fat per serving
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Dietitian's tip: This twice-baked cookie is a classic with coffee or tea. The whole wheat and nuts provide the mineral manganese, which helps bone formation, and the antioxidant selenium, which is important for thyroid hormone function. Makes 24 cookies.

By Mayo Clinic staff
MAKES 24 COOKIES

Ingredients

    • 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
    • 2 tablespoons 1 percent low-fat milk
    • 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

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
Calories70 Sodium20 mg
Total fat2 g Total carbohydrate11 g
Saturated fattrace Dietary fiber1 g
Trans fat0 g Sugars3 g
Monounsaturated fat1 g Protein2 g
Cholesterol15 mg   
Mayo Clinic Healthy Weight Pyramid Servings Diabetes Meal Plan Exchanges Dash Eating Plan Servings

 

Source: This recipe is one of 150 recipes collected in The New Mayo Clinic Cookbook, published by Mayo Clinic Health Information and Oxmoor House, and winner of the 2005 James Beard award.
NU00294 Oct. 24, 2012

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