Fruit & Nut Biscotti Toasts Makes 2 1/2 dozen
Prep Time 30 min
Cook Time 50 min
Chill Time 60 min

Fruit & Nut Biscotti Toasts

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 1/2 cup cornmeal
  • 1/2 cup chopped toasted walnuts
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 3/4 cup I Can't Believe It's Not Butter!® Spread, melted and cooled
  • 3 eggs
  • 1 1/2 tsp. vanilla extract
  • 1/2 cup finely chopped citron (optional)
  • 1/4 cup dried cranberries

Directions

  1. Preheat oven to 325°.
  2. Combine flour, sugar, cornmeal, walnuts and baking powder in large bowl; set aside.
  3. Beat I Can't Believe It's Not Butter!® Spread, eggs and vanilla in small bowl with wire whisk. Add to flour mixture, stirring until mixture forms a dough. Stir in citron and cranberries. Chill 1 hour.
  4. Knead dough on lightly floured surface. Divide in half. Shape dough into 2 flat logs, about 14 x 1-1/2-inches each on greased baking sheet, with floured hands. Bake 30 minutes or until firm. Cool 10 minutes on wire rack.
  5. Cut logs into 1/2-inch-thick diagonal slices on cutting board. Arrange cookies cut side down on baking sheet. Bake an additional 20 minutes, turning once. Cool completely on wire rack. Store in airtight container.

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