Fruited Nut Biscotti

Barb Gertz's Note:

These are excellent biscotti's made with whole wheat flour and various fruits. Makes a great snack or breakfast snack. These are another must at my house during the holidays.Makes a great gift.

• Total Time: 1 hrs 20 mins
• Prep Time: 40 mins
• Cook Time: 40 mins

Ingredients:

Yield: 48 Biscotti

• 2⁄3; cup walnuts
• ½ cup butter
• 1 cup brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 2 cups whole wheat flour
• 1 ½ teaspoons baking powder
• ¼ teaspoon salt
• 2 teaspoons cinnamon
• ¼ teaspoon clove
• ¼ teaspoon allspice
• ¾ cup chopped dates or ¾ cup dried apricots or ¾ cup dried fruit

Directions:

1. Place nuts in a shallow pan and bake 325 degree oven 8 to 10 minutes, let cool.
2. Cream butter and sugar;Add eggs and vanilla.
3. In bowl combine flour,baking powder,salt and spices;Add to creamed mixture,mix well.
4. Add chopped nuts and fold in fruit.
5. Make into loaves 1/2 inch high and 2 inches wide.
6. Bake in 325 degree oven,25 minutes or light brown.
7. Cool 5 minutes,with a serrated knife slice diagonally at 45 degree angle about 1/2 inch thick.
8. Lay slices on side, bake 10 minutes or longer to dry slightly; Let cool on rack.
9. Store in a tightly covered container.

Reviews

[PuenteTriana]

Thanks Barb for sharing this excellent recipe, I tried it with dates, once with walnuts and once with almonds, they are just great. A great option for Ramadan.

[kelly in TO]

Oh Barb, these are so delicious, I will be making this recipe for every relevant seasonal gathering and maybe a few more times in-between, thank you. The biggest fan was my mother, which made me very happy. Thanks again for posting. Oh, and I used all dates!

[Geema]

I love biscotti now that I have dared to make Barb's delicious whole wheat ones. I used almonds and some mixed fruit, almond extract and maple sugar, with the remaining ingredients kept the same. Wonderful flavor and crunchy texture. I had to leave them in the oven for almost 20 minutes to get them dried enough. I probably just made them too fat. This is a recipe I will try again soon to see if I can perfect this technique.