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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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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 |
Directions:
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.
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