Apricot Biscotti
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Apricot Biscotti

Apricot Biscotti

Versatile muffin mix gives a quick start to crunchy, twice-baked biscotti with dried apricots.

Servings: 100 servings (1 serving = 1 piece)
INGREDIENT
WEIGHT
MEASURE
Gold Medal™ Variety Muffin Mix (11544)
5 lb
1 box
Gold Medal™ Hotel & Restaurant™ Bakers Flour All-Purpose (14317)
1 lb 2.00 oz
4 cups
Eggs, large
1 lb 12.00 oz
14 each
Dried apricots, chopped
12 oz
3 cups
Baking soda
1 Tbsp
  1. Place all ingredients in mixer bowl fitted with dough hook; mix on low speed until well blended, approx. 2-3 minutes.
  2. Divide dough into quarters (approx. 2 lb each) and form each into loaves approx. 20 x 3 x 3/4-inches.
  3. Place 2 loaves onto each greased or parchment-lined full sheet pan.
  4. Bake as directed below and allow to cool completely.
BAKE:
TEMP
TIME
Convection Oven*
275°F
28-32 minutes
Standard Oven
325°F
31-36 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 14 minutes of baking.
  1. Cut each loaf into 25 slices, approx. 3/4-inch thick.
  2. Place 50 slices standing upright on each parchment-lined full sheet pan.
  3. Bake as directed below and allow to cool completely before serving.
BAKE:
TEMP
TIME
Convection Oven*
250°F
15-19 minutes
Standard Oven
300°F
20-26 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 8 minutes of baking.
 
View Recipe Instructions

Nutrition Information

+−
Serving Size:
1 piece
Calories
140
Calories from Fat
35
% Daily Value
Total Fat
4g
6%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
25mg
9%
Sodium
190mg
8%
Total Carbohydrate
23g
8%
Dietary Fiber
0g
0%
Sugars
11g
Protein
2g
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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