Fruit & Nut Biscotti Toasts

Fruit & Nut Biscotti Toasts

Category: Breakfast Desserts Entertaining

  • Makes 2 1/2 dozen

  • Prep Time 30 min

  • Cook Time 50 min

  • Chill Time 1 hr


  • 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!® All Purpose Sticks

  • 3 eggs

  • 1 1/2 tsp. vanilla extract

  • 1/2 cup finely chopped citron (optional)

  • 1/4 cup dried cranberries


  • Preheat oven to 325°.

  • Combine flour, sugar, cornmeal, walnuts, baking powder and baking soda in large bowl; set aside.

  • Beat I Can’t Believe It’s Not Butter!® All Purpose Sticks, 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.

  • 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.

  • 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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