Biscotti are twice-baked cookies. These ones taste even better than the coffee shop version, and they're full of fibre and other good-for-you ingredients.
Preparation time: 15 minutes
Cooking time: 60 minutes
Makes 30 biscotti
1 per serving
Preheat oven to 350 °F (180 °C) and lightly grease or line baking sheets with parchment paper.INGREDIENTS:
- 2 cups bran cereal, crushed (500 mL)
- 1 ½ cups all-purpose flour (375 mL)
- 1 cup granulated sugar (250 mL)
- ¾ cup quick-cooking rolled oats (175 mL)
- ½ cup each: sliced almonds and (125 mL)
- Finely chopped dried apricots
- 2 tsp baking powder (10 mL)
- 3 eggs, lightly beaten
- 1 tbsp vegetable oil (15 mL)
- 2 tsp almond extract (10 mL)
- 1 tsp vanilla (5 mL)
1. In a large bowl, combine all dry ingredients.
2. In a small bowl, beat eggs, oil, almond extract and vanilla. Stir into bran cereal mixture until well blended (dough will be dry and crumbly).
3. Turn dough out onto a lightly floured surface and knead 10 to 15 times, until dough holds together. Divide dough in half and shape each half into a log about 8 in (20 cm) long and 3 in (7.5 cm) wide. Place on baking sheets.
4. Bake for 30 min. Remove from oven and reduce oven temperature to 325 °F (160 °C). Remove logs from baking sheets and let cool on a wire rack for 10 min.
5. Using a serrated knife, cut each log into ½ in (1 cm) thick slices. Return slices, to baking sheets.
6. Bake for 15 min. Turn biscotti over and bake for 15 to 20 min or until light brown. Let cool.
NUTRIENTS Per Serving:
- Calories: 94
- Protein: 2 g
- Fat: 2.1 g
- Carbohydrate: 28 g
- Saturated Fat: .03 g
- Fiber: 3 g
- Sodium: 44 mg
- Source of: thiamine, niacin, folacin, magnesium, iron, fibre
Reprinted with permission © Simply Great Food. Dietitians of Canada. 2007. Published by Robert Rose Inc. http://www.dietitians.ca/Store.aspx