Apricot-Almond & Kidney Bean Breakfast Biscotti

Apricot-Almond & Kidney Bean Breakfast Biscotti


May 29, 2014

  • Makes: Makes about 2 dozen biscotti.


1 3/4 cups all-purpose flour (or any combination of all-purpose and whole wheat)

1 cup oats

3/4 cup sugar (white or brown)

1 tsp baking powder

1/4 tsp salt

1/4 cup butter

1 cup canned red or white kidney beans, rinsed and drained (half a 19 oz/540 mL can)

1/4 cup orange juice or milk

1/4 cup canola oil

1 large egg

2 tsp vanilla or almond extract

1/2 cup sliced or slivered almonds

1/2 cup chopped dried apricots

coarse sugar, for sprinkling (optional)


1Preheat the oven to 350ºF.

2In the bowl of a food processor, combine the flour, oats, sugar, baking powder and salt; pulse until the oats are finely ground. Add the butter and pulse to blend. Transfer the mixture to a mixing bowl.

3Put the beans, juice, oil, egg and vanilla into the food processor and pulse until smooth; add to the dry ingredients along with the almonds and apricots, or whatever additions you would like to add. Stir just until the dough comes together.

4Shape the dough into a log on a baking sheet that has been sprayed with non-stick spray (the dough will be a bit sticky-dampening your hands helps), flattening it so that it’s about 15 inches long and 4 inches wide. (Divide the dough into two if it doesn’t fit on your cookie sheet, or make longer, thinner logs for smaller biscotti.) If you like, sprinkle the top with coarse sugar.

5Bake 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 the biscotti upright on the baking sheet, spacing them about half an inch apart, and bake for another 30 minutes, until crisp and dry.


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