I’ve been trying to think of what I could make to go with some flavored coffee I’m making to give out at our annual Christmas Eve party, and came up with biscotti. Coffee and biscotti…a perfect match!
At first I thought they might be difficult to make. Boy, was I wrong! I wanted to make a more healthier version, and these Whole Wheat Almond and Apricot Biscotti fit the bill. They turned out good and crispy, with a nice nutty, almond flavor.
Whole Wheat Almond and Apricot Biscotti
3/4 cup whole wheat flour
3/4 cup flour
1/4 cup packed brown sugar
1 teaspoon baking powder
2 eggs, slightly beaten
2 tablespoons 2% milk
2 tablespoons coconut oil (or canola oil)
2 tablespoons honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped toasted almonds (raw preferably)
Preheat oven to 350 degrees.
Lay out a long sheet of plastic wrap (for forming the dough)
Combine the flours, brown sugar and baking powder in a large bowl and whisk to blend.
Add the eggs, milk, oil, honey and almond extract and stir until the dough just begins to come together. Add the chopped apricots and almonds. With floured hands (dough is sticky), mix until the dough is well blended.
Place the dough on the plastic wrap and shape into a flattened log, approximately 12” long, 3” wide and 1” high.
Lift the plastic wrap and invert the log onto a parchment lined baking sheet.
Bake until lightly browned, 25 to 30 minutes. Let cool for 10 minutes.
Lower the oven to 325 degrees.
With a serrated knife, cut the log crosswise into 1/2” slices and lay cut side down on a baking sheet. Return to the oven and bake until crisp, 15 – 20 minutes* (turning them over halfway through). Transfer to a wire rack and let cool completely. Store in an airtight container.
*Note: Depending upon the humidity of your kitchen and differences in ovens, they may need to bake longer to dry out. After mine were cooled, they weren’t as crisp as I wanted them, so I put them in a 300 degree oven for about 5 minutes and they turned out perfectly crisp.