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Power Biscotti

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

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.