Fruit & Nut Biscotti Toasts – a delicious recipe with flour, sugar, cornmeal, walnuts, baking powder, baking soda. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 325u00b0.
2
Combine flour, sugar, cornmeal, walnuts and baking powder in large bowl; set aside.
3
Beat I Can't Believe It's Not Butter!(R) 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.
905
kcal
Calories
52
g
Fat
93
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 2 cups all-purpose flour, 3/4 cup sugar, 1/2 cup cornmeal, 1/2 cup toasted walnuts finely chopped, and more.
Yes, Fruit & Nut Biscotti Toasts falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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