Brown Rice Biscotti Recipe

• 1 c. unbleached flour
• 1/2 c. whole wheat flour
• 1/2 c. brown rice flour
• 1/4 c. sugar
• 2 tsp baking pwdr
• 1/4 c. honey or possibly brown rice syrup
• 3 x egg whites
• 1 tsp vanilla extract
• 1/3 c. finely minced dry apricots
• 2 Tbsp. finely grnd pecans

1. Combine the flours, sugar, and baking pwdr, and stir to mix well.
2. Add in the remaining ingredients, and stir just till the dough holds together.
3. Turn the dough onto a lightly floured surface, and shape into 2 9X2-inch logs.
4. Coat a baking sheet with nonstick cooking spray, and place the logs on the sheet.
5. Bake at 350F for 18 to 20 min or possibly till lightly browned.
6. Cold the logs at room temperature for 10 min.
7. Then use a serrated knife to slice the logs diagonally into 1/2-inch-thick slices.
8. Place the slices on an ungreased baking sheet in a single layer, cut side down.
9. Bake at 350F for 18 to 20 min, or possibly till dry and crisp, turning the slices over after 10 min.
10. Transfer the biscotti to wire racks and cold completely.
11. Serve immediately or possibly store in an airtight container.
12. Makes 24 biscotti.

flour, whole wheat flour, brown rice flour, sugar, baking pwdr, honey, egg whites, vanilla, apricots, pecans

Taken from cookeatshare.com/recipes/brown-rice-biscotti-93721 (may not work)