Almond and apricot biscotti
Biscotti are twice-baked cookies and are often studded with dried fruit and nuts.
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Cooking tools:
- Oven
- Mixing bowl
- Whisk
- Wooden spoon
- Plastic wrap
- Nonstick baking sheet
- Cooling rack
- Cutting board
- Bread knife
- Airtight container
- Measuring cup
- Measuring spoon
Ingredients
- 3/4 cup whole-wheat (whole-meal) flour
- 3/4 cup all-purpose (plain) flour
- 1/4 cup firmly packed brown sugar
- 1 teaspoon baking powder
- 2 eggs, lightly beaten
- 2 tablespoons 1 percent low-fat milk
- 2 tablespoons canola oil
- 2 tablespoons dark honey
- 1/2 teaspoon almond extract
- 2/3 cup chopped dried apricots
- 1/4 cup coarsely chopped almonds
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