FIBER-POWER BISCOTTI
MAKES 30 BISCOTTI
Preparation: 15 minutes | Bake: 60 minutes | Preheat oven to: 350 °F (180 °C)
Baking sheets, lightly greased or lined with parchment paper
2 cups bran cereal, crushed 500 mL
1 ½ cups cups all-purpose flour 375 mL
1 cup granulated sugar 250 mL
¾ cup quick-cooking rolled oats 175 mL
½ cup each: sliced almonds and finely chopped dried apricots 125 mL
2 tsp baking powder 10 mL
3 eggs, lightly beaten 3
1 tbsp vegetable oil 15 mL
2 tsp almond extract 10 mL
1 tsp vanilla 5 mL
1. In a large bowl, combine all dry ingredients.
2. In a small bowl, beat eggs, oil, almond extract and vanilla. Stir into bran cereal
mixture until well blended (dough will be dry and crumbly).
3. Turn dough out onto a lightly floured surface and knead 10 to 15 times, until
dough holds together. Divide dough in half and shape each half into a log
about 8 in (20 cm) long and 3 in (7.5 cm) wide. Place on baking sheets.
4. Bake for 30 min. Remove from oven and reduce oven temperature to 325 °F
(160 °C). Remove logs from baking sheets and let cool on a wire rack for 10 min.
5. Using a serrated knife, cut each log into ½ in (1 cm) thick slices. Return slices,
to baking sheets.
6. Bake for 15 min. Turn biscotti over and bake for 15 to 20 min or until light brown. Let
cool
Nutrients Per Serving:
Calories: 94 Carbohydrate: 18.0 g Calcium: 32 mg
Fat: 2.1 g Fibre: 2.5 g Iron: 1.1 mg
Sodium: 44 mg Protein: 2.4 g
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