Recipe: Apricot Biscotti
(Robert Gauthier, Los Angeles Times)
Active Work Time: 25 minutes * Total Preparation Time: 1 hour 10 minutes
Nonstick cooking spray
1/4 cup (1/2 stick) butter, softened
1 1/2 cups sugar
3 egg whites, divided
1/4 cup nonfat egg substitute (equivalent to 1 egg)
2 teaspoons vanilla extract
1/4 teaspoon almond extract
2 tablespoons minced fresh sage, or to taste
1 cup chopped dried apricots
3 cups flour
1 tablespoon baking powder
1/2 teaspoon salt * Heat the oven to 350 degrees. Lightly spray a baking sheet with nonstick cooking spray and set aside. Beat the butter in a bowl until light and creamy. Beat in the sugar. Beat in 2 of the egg whites, the egg substitute and the vanilla and almond extracts until blended. Stir in the sage and apricots.
Stir together the flour, baking powder and salt in a bowl. Stir the dry ingredients into the creamed mixture. 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 until lightly browned, 25 to 30 minutes.
Remove the logs from the oven and let cool 10 to 15 minutes. Cut each log into 16 slices. Arrange the slices on baking sheets and bake until lightly browned, 10 to 15 minutes.
32 biscotti. Each biscotti: 106 calories; 100 mg sodium; 4 mg cholesterol; 2 grams fat; 1 gram saturated fat; 22 grams carbohydrates; 2 grams protein; 0.34 gram fiber.