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Apricot biscotti

Apricot biscotti
Robert Gauthier / Los Angeles Times

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 ... Read more

Active work time: 25 minutes | Total preparation time: 1 hour 10 minutes | Makes 32 biscotti
  • Nonstick cooking spray
  • 1/4 cup (1/2 stick) butter, softened
  • 1 1/2 cups sugar
  • 3 egg whites, divided
  • 1/4 cup nonfat egg substitute (equivalent to 1 egg)
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 2 tablespoons minced fresh sage, or to taste
  • 1 cup chopped dried apricots
  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Step 1Heat the oven to 350 degrees. Lightly spray a baking sheet with nonstick cooking spray and set aside.

Step 2Beat 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.

Step 3Stir 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.

Step 4Place 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.

Step 5Remove 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.


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