From: "Sakhiya" >
> Often times I remember Italian natives say that Biscotti is made
> without any "Fat" like butter or oilve oil. And most of the recipes
> that I find have butter or some fat in them and are spiced up with
> anise or nuts. Can someone post for me a Simple Basic Biscotti Recipe,

> that includes just flour(without corn meal element please...i did not
> really enjoy its presence in a biscotti so far), eggs, sugar. Any mild

> flavourings like Vanilla, orange zest or lemon zest are fine.


This recipe is from the Weight Watcher.s. Simply Delicious. Cookbook. I
just made these for a person with milk product allergies.


Apricot Pistachio Biscotti

2 1/4 cup flour
1/4 cup shelled pistachio nuts, chopped
1/4 cup chopped dried apricots
2 tsp. baking powder
1/4 tsp. ground ginger
1/2 tsp. salt
1 cup sugar
2 large eggs
6 Tbsp. apricot nectar or orange juice
1/4 tsp. vanilla extract

Preheat the oven to 350F. Spray 2 baking sheets with nonstick spray or
use silpat non stick lining
Combine the flour, nuts, apricots, baking powder, ginger, and salt in a
large bowl. Whisk the eggs, sugar, vanilla, and nectar in a medium
bowl. Add the liquids to the dry ingredients and mix just until blended.
Gather the dough with lightly floured hands(it is sticky), and transfer
to a lightly floured surface. Divide the dough in half and shape into
logs about 15. x 1 3/4. x 1. high. Transfer the logs to the baking sheets,
pat down to about 3/4. high and 2. wide. and bake for 20 - 25 minutes or
until the tops are firm to the touch. Transfer to a cutting board and
let cool 5 to 7 minutes. With a serrated knife, cut into 1/2. slices( I
made mine about 1/4.thick). Lay the slices in a single layer back on the
baking sheet.
Reduce oven temperature to 300F and bake for 10 minutes, then turn and
bake until very dry and slightly crisp, about 10 minutes longer.
Transfer biscotti to rack and cool completely.
Store the biscotti in an airtight container at room temperature for up
to 1 month or freeze in large zip lock bag for up to 6 months



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