February 26, 2024

Biscuits with apricots and almonds – Trends Vrends

The absolutely dietary and particularly delicious biscuits that go well with coffee and tea. With minimal calories, only 70 each, they make a good side dish for a diabetic’s breakfast.

They contain whole wheat and nuts, which provide bone-strengthening manganese and selenium, which is important for thyroid function.

Preparation: 15 minutes

Cook: 50 minutes

portions: 24 cookies


3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup packed brown sugar

1 teaspoon baking powder

2 eggs, lightly beaten

2 tablespoons low-fat milk (2%)

2 tablespoons seed oil

2 tablespoons dark honey

1/2 teaspoon almond extract

2/3 cup chopped dried apricots

1/4 cup coarsely chopped almonds


Preheat the oven to 180 degrees Celsius.

In a large bowl, mix together the flour, brown sugar, and baking powder. Beat them in blender and add eggs, milk, oil, honey and almond extract. Mix with a wooden spoon until the batter is smooth.

Add the chopped apricots and almonds. Mix the dough well – very well – with your hands.

Place the dough on a large piece of cling film and roll out by hand to 30 dots long, 8 cm wide and 3 cm high. Lift the plastic wrap and invert the dough onto a non-stick baking sheet.

Bake for 25 to 30 minutes until lightly browned. Then place on another baking sheet and let cool for 10 minutes. Leave the oven set to 180 degrees Celsius.

Place the cold baking sheet on a cutting board. Using a serrated knife, make diagonal cross cuts into 24 slices. Arrange the slices cut-side down on the baking sheet.

Return to the oven and bake for another 15 to 20 minutes until crispy.

Place on a wire rack and let cool completely. Once cool, store in an airtight container.


Calories: 70

proteins: 2g

carbohydrates: 11g

Fat: 2g


fibers: 1g

Sugar: 3g

Salt: 20 mg

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