Power Biscotti

Cooking Light
These nutty, crunchy biscotti make great snacks. The dough may crumble a bit when you slice the rolls.
2 1/2 dozen (serving size: 1 biscotto)


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2 1/2 cups all-purpose flour
1 cup sugar
3/4 cup quick-cooking oats
1/2 cup sliced almonds
1/2 cup chopped dried apricots
1/4 cup wheat bran
2 tablespoons flaxseed
2 teaspoons baking powder
1 tablespoon vegetable oil
2 teaspoons almond extract
1 teaspoon vanilla extract
3 large eggs
Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 7 ingredients (flour through baking powder) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place the rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 30 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°; bake 10 minutes. Turn cookies over; bake an additional 10 minutes (the cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Created date

October 2003

Nutritional Information

Calories 104
Caloriesfromfat 21 %
Fat 2.4 g
Satfat 0.4 g
Monofat 1 g
Polyfat 0.8 g
Protein 2.7 g
Carbohydrate 18.4 g
Fiber 1.1 g
Cholesterol 22 mg
Iron 1 mg
Sodium 42 mg
Calcium 31 mg