Fruit and Nut Biscotti with Chocolate Drizzle
With a nutty texture, fruit accents, and glossy chocolate coat, these biscotti are the perfect complement your morning cup of coffee. They almost look too pretty to eat.
- cooking spray
- 1/2 cup unsweetened dried blueberries
- 1/2 cup roughly chopped dried apricots
- 1/2 cup roasted pistachios
- 1 1/4 cups whole-wheat flour
- 1 1/4 cups all-purpose flour, plus more for dusting
- 1/4 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1 egg white
- 1/4 cup agave nectar
- 1/2 unsalted butter, melted and cooled
- 1/2 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup dark or semisweet chocolate chips
- Preheat oven to 350 degrees F. Lightly coat a baking sheet with cooking spray. In a stand mixer or large bowl, combine blueberries, apricots, pistachios, whole- wheat flour, all-purpose flour, salt, and baking powder; set aside.
- In another large bowl, whisk together eggs, egg white, agave nectar, butter, brown sugar, and vanilla.
- Pour wet mixture into dry mixture in three equal parts, mixing well after each. Scrape down the bowl and mix until just incorporated. Turn dough out onto a floured surface and using floured hands, shape into two 12-inch-long logs, each measuring 3 inches across. Slightly flatten logs with the palm of your hand, then transfer to prepared baking sheet.
- Bake for 25 minutes, remove from oven and cool for 10 minutes, then slice crosswise into 3/4-inch-thick pieces. Return to the sheet and bake for 10 minutes, flip over and bake for 5 to 10 minutes more or until lightly golden and crisp. Remove from the oven and cool on a wire rack.
- In a small, microwave-safe bowl, heat chocolate on high for 30 seconds. Stir, then continue microwaving for 15-second intervals, stirring after each, until chocolate is just melted. Spread about 1/2 teaspoon melted chocolate over each biscotti and cool before serving.
Per serving: 99 kcal cal., 3 g fat (1 g sat. fat), 16 g carb., 1 g fiber, 2 g pro., 14 mg calcium, 0.5 mg iron. Percent Daily Values are based on a 2,000 calorie diet