Diabetic Cooking

Apricot Biscotti

Take advantage of the best dried fruits on offer with this classic Italian dessert! Not in the mood for apricot? Mix it up with dried cherries, cranberries, or blueberries. Pair with an iced coffee, and mangia!



  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 eggs
  • 2/3 cup sugar
  • 1 teaspoon vanilla
  • 1/2 cup chopped dried apricots*
  • 1/3 cup sliced almonds, chopped
  • 1 tablespoon reduced-fat (2%) milk


Preheat oven to 350°F. Lightly coat cookie sheet with nonstick cooking spray; set aside.

Combine flour, baking soda and salt in medium bowl; set aside.

Beat eggs, sugar, and vanilla in large bowl with electric mixer at medium speed until blended. Add flour mixture; beat until well blended.

Stir in apricots and almonds. Turn dough out onto lightly floured work surface. Knead 4 to 6 times. Shape dough into 20-inch log; place on prepared cookie sheet. Brush dough with milk.

Bake 30 minutes or until firm. Remove from oven; cool 10 minutes. Cut diagonally into 30 slices. Place slices on cookie sheet. Bake 10 minutes; turn and bake additional 10 minutes. Cool on wire rack. Store in airtight container.

*Note: Other chopped dried fruits, such as dried cherries, cranberries, or blueberries, can be substituted.

Yield: 30 servings.

Serving size: 1 cookie.

Nutrition Facts Per Serving:
Calories: 86 calories, Carbohydrates: 16 g, Protein: 2 g, Fat: 1g, Saturated Fat: 1 g, Cholesterol: 21 mg, Sodium: 108 mg, Fiber: 1 g

Exchanges per serving: 1 Bread/Starch.

Copyright Diabetic Cooking.