Fruit & Nut Biscotti Toasts

Ingredients

• 2 cups all-purpose flour
• 3/4 cup sugar
• 1/2 cup cornmeal
• 1/2 cup finely 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 or raisins

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.