Apricot-Almond Breakfast Biscotti
Recipe by Julie van Rosendaal
Ingredients
435 mL all-purpose flour (or any combination of all-purpose and whole wheat)
250 mL oats
185 mL sugar, white or brown
5 mL baking powder
1 mL salt
60 mL butter
250 mL canned white beans, rinsed and drained (half a 540 mL can)
60 mL orange juice or milk
60 mL canola oil
1 large egg
10 mL vanilla (or any flavoured extract)
125-250 mL sliced or slivered almonds
125 mL chopped dried apricots coarse sugar, for sprinkling (optional)
Preparation
- Preheat the oven to 350ºF. In the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt; pulse until the oats are finely ground. Add the butter and pulse to blend. Transfer the mixture to a mixing bowl.
- Put the beans, juice, oil, egg and vanilla into the food processor and pulse until smooth; add to the dry ingredients along with the almonds and apricots, or whatever additions you would like to add. Stir just until the dough comes together.
- Shape the dough into a log on a baking sheet that has been sprayed with non-stick spray (the dough will be a bit sticky, dampening your hands helps), flattening it so that it’s about 15” long and 4” wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.
- Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2” thick slices using a serrated knife. Stand the biscotti upright on the baking sheet, spacing them about 1/2” apart, and bake for another 30 minutes, until crisp and dry. Makes about 2 dozen biscotti.
