Apricot & Dark Chocolate Biscotti


  • 1 3/4 cups (425 mL) all-purpose flour
  • 1 cup (250 mL) old-fashioned or quick oats
  • 3/4 cup (175 mL) granulated sugar
  • 1 tsp (5 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/4 cup (60 mL) butter
  • 3/4 cup (175 mL) canned lentils, rinsed and drained 
  • 1/4 cup (60 mL) orange juice or milk
  • 1/4 cup (60 mL) canola oil
  • 1 large egg
  • 2 tsp  (10 mL) vanilla or almond extract
  • 1 cup (250 mL) sliced or slivered almonds 
  • 1/2 cup (125 mL) chopped dried apricots
  • 1/2 cup (125 mL) chopped dark chocolate
  • sprinkle coarse sugar (optional)


1. Preheat the oven to 350F (180°C). In the bowl of a food processor, combine flour, oats, sugar, baking powder, and salt; pulse until oats are finely ground. Add butter and pulse to blend. Transfer the mixture to a mixing bowl.

2. I the food procssor bowl, put lentils, juice, oil, egg, and vanilla and pulse until smooth; add to dry ingredients along with almonds, apricots, and dark chocolate. Stir just until dough comes together.

3. Shape dough into a log on a parchment-lined baking sheet, flattening it so that it is about 15 inches long and 4 inches wide. (Divide the dough into two if it does not fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle top with coarse sugar. 

4. Bake for 25-30 minutes, until golden and firm. Transfer to a wire rack to cool, then cut on a slight diagonal into 1/2-inch thick slices using a serrated knife. Stand biscotti upright on the baking sheet, spacing them about 1/2-inch apart, and bake at 300 ̊F (150°C) for another 30 minutes, until crisp and dry.

Yield: 24 biscotti

Serving Size: 1 biscotti

Nutritional information

per serving:

Calories 200

Total Fat 11 g

Saturated Fat 4 g

Cholesterol 15 mg

Carbohydrates 25 g

Fibre 2 g

Sugars 13 g

Protein 4 g

Sodium 45 mg

Potassium 107 mg

Folate 27 mcg


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