Biscotti are twice-baked cookies that are usually very crunchy and work well dipped in your favorite coffee beverage. These ones taste even better than the coffee-shop version, and they're full of fiber and other good-for-you ingredients. They were a huge hit with our tasting panel.
Instructions
Step 1
In a large bowl, combine bran cereal, flour, sugar, oats, almonds, apricots and baking powder.
Step 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).
Step 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 inches (20 cm) long and 3 inches (7.5 cm) wide. Place on prepared baking sheets.
Step 4
Bake in preheated oven for 30 minutes. 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 minutes.
Step 5
Using a serrated knife, cut each log into 1⁄2-inch (1 cm) thick slices. Return slices, cut side down, to baking sheets.
Step 6
Bake for 15 minutes. Turn biscotti over and bake for 15 to 20 minutes or until light brown and crisp. Let cool on baking sheets on a wire rack for 5 minutes, then remove to rack to cool completely.