Diabetes: Almond and apricot biscotti

This twice-baked cookie is a classic with coffee or tea. The whole-wheat and nuts are good sources of manganese and selenium.

3/4 cup whole-wheat (whole-meal) flour
3/4 cup all-purpose (plain) flour
1/4 cup firmly packed brown sugar
1 teaspoon baking powder
2 eggs, lightly beaten
1/4 cup 1 percent low-fat milk
2 1/2 tablespoons canola oil
2 tablespoons dark honey
1/2 teaspoon almond extract
2/3 cup chopped dried apricots
1/4 cup coarsely chopped almonds

Directions

Preheat the oven to 350 F.

In a large bowl, combine the flours, brown sugar and Read the rest »