Fibre Power Biscotti
Preparation: 15 minutes | Cooking: 60 minutes
Preheat oven to: 350 °F (180 °C).
Baking sheets, lightly greased or lined with parchment paper.
Ingredients:
- 2 cups bran cereal, crushed
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¾ cup quick-cooking rolled oats
- ½ cup each: sliced almonds and finely chopped dried apricots
- 2 tsp baking powder
- 3 eggs, lightly beaten
- 1 tbsp vegetable oil
- 2 tsp almond extract
- 1 tsp vanilla
Directions:
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In a large bowl, combine all dry ingredients.
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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).
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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.
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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.
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Using a serrated knife, cut each log into ½ in (1 cm) thick slices. Return slices, to baking sheets.
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Bake for 15 min. Turn biscotti over and bake for 15 to 20 min or until light brown. Let cool.
Per cookie: 94 calories and 3g of fibre