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Ingredients
- 1 c. unbleached flour
- 1/2 c. whole wheat flour
- 1/2 c. brown rice flour
- 1/4 c. sugar
- 2 tsp baking pwdr
- 1/4 c. honey or possibly brown rice syrup
- 3 x egg whites
- 1 tsp vanilla extract
- 1/3 c. finely minced dry apricots
- 2 Tbsp. finely grnd pecans
Directions
- Combine the flours, sugar, and baking pwdr, and stir to mix well. Add in the remaining ingredients, and stir just till the dough holds together. Turn the dough onto a lightly floured surface, and shape into 2 9X2-inch logs. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet. Bake at 350F for 18 to 20 min or possibly till lightly browned.
- Cold the logs at room temperature for 10 min. Then use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices. Place the slices on an ungreased baking sheet in a single layer, cut side down. Bake at 350F for 18 to 20 min, or possibly till dry and crisp, turning the slices over after 10 min.
- Transfer the biscotti to wire racks and cold completely. Serve immediately or possibly store in an airtight container.
- Makes 24 biscotti.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 467g | |
| Calories 1484 | |
| Calories from Fat 74 | 5% |
| Total Fat 8.86g | 11% |
| Saturated Fat 1.16g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2527mg | 105% |
| Potassium 642mg | 18% |
| Total Carbs 328.93g | 88% |
| Dietary Fiber 14.4g | 48% |
| Sugars 125.49g | 84% |
| Protein 27.42g | 44% |
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