Diabetic Cooking

Apricot Biscotti



  • 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.

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