Apricot biscotti

Time Active work time: 25 minutes Total preparation time: 1 hour 10 minutes
Yields Makes 32 biscotti
Apricot biscotti
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Rich cookies and high-calorie holiday desserts mean trouble for calorie-conscious eaters. These biscotti are a nice alternative.

While plain biscotti are generally lower in fat than most cookies, these are made with even less butter than many. Egg whites and nonfat substitute, rather than whole eggs, also keep things light. Some biscotti recipes pile on chocolate and nuts--which can increase fat and calories--but I’ve mixed in dried apricot and fresh sage, which give the cookies an herbal flavor that’s hard to resist.


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.